Place diced pineapple, olive oil, fish sauce, honey, chilli, lime zest and juice in a deep dish and mix to combine. Place butterflied lamb in and season with salt & black pepper. Set aside for at least 30 minutes.

Heat a barbecue over medium-high heat. Drain lamb from marinade and cook lamb for 4-5 minutes each side or until charred. Reduce heat to medium-low and cook for a further 15-20 minutes, turning and glazing with remaining marinade, or until cooked to your liking. Remove from heat, set aside on a plate covered loosely with foil and rest for 10 minutes.

Barbecue the pineapple slices with a drizzle of oil for 2-3 minutes each side or until charred.

Place salad mix in a large bowl, add coriander and a light dressing. Season and toss to coat.

Slice lamb and serve with salad, pineapple, rice, extra chilli (optional), lime wedges and coriander sprigs.