Drain pineapple, reserving 2 tablespoons of syrup for sauce. Season meat with salt and pepper. Press a scant tablespoon of meat into center of each pineapple slice, overlapping meat on pineapple around center on both sides of slice so meat won't fall off while cooking. Shape remaining meat in 4 patties, slightly larger in diameter than the pineapple, broil burgers on grill over hot coals 12 - 15 minutes, turning once.

Broil meat filled pineapple slices, turning carefully and brushing with Island sauce until the meat is done and pineapple glazed. to assemble, place each burger atop a bun half or slice of toast. Top with pineapple burger. Peg with a kabob of cherry tomato and green olive.

Island sauce: Mix the reserved pineapple syrup, 1/2 cup of catsup. 1/4 cup of brown sugar, 2 teaspoons of Worcestershire sauce, and a few drops of liquid smoke, heat to boiling.