Start by removing the pineapple skin then slice into wedges around the core. Heat a large frying pan over a medium heat and dry fry the pineapple for 15 mins, turning on each side until nice and charred.

Finely dice the chilli, jalapeño and red onion. Remove the pineapple from the pan and cool, then finely dice and add to a bowl with the chilli, jalapeño, lime juice, red onion, apple cider vinegar and a pinch of salt.

Using a stick blender, whizz the tomatoes until smooth then season well with salt. Halve the ciabatta and toast until golden in a pan over a medium heat, then preheat your grill to high.

Spread half of the ciabatta with tomato sauce then tear over the mozzarella, then put under the grill until bubbling and golden. Remove from the grill and top with the ham, charred pineapple salsa and basil. Top with the remaining piece of ciabatta and tuck in.