Remove the thyme leaves from the springs and sprinkle them into an ice cube tray. Fill up the ice cube tray with the Ginger Beer and freeze overnight.

Preheat oven to 400 deg F.

Remove the exterior of the pineapple, including the eyes, and slice into 8 equal parts. Lay the pineapple slices on a cookie sheet lined with a silicone mat. Brush both sides of the pineapple with the oil and sprinkle with sugar. Add salt if desired.

Bake for 20 minutes then flip over and continue baking for 10 more minutes. You should see some browning of the tips.

Remove from the oven and allow to cool on the cookie sheet.

Remove the ginger thyme ice cubes and place them into a food processor. Pulse until the ice is light and fluffy. If you are not serving it right away, place it into a shallow bowl or cake pan and return it to the freezer. Scrape with a fork to loosen prior to serving.

To serve, place a warm slice of pineapple on a plate and top with a tablespoon of the Ginger Thyme Granita.

Enjoy on a warm evening.