Finely chop 1 slice of pineapple. Place in a medium bowl and combine with oil, fish sauce, honey, chilli, lime zest and juice. Season. Place marinade and lamb in a large snap lock bag or glass bowl, turn to coat and set aside for at least 10 minutes.
Heat a char-grill pan or 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 10-12 minutes, turning and glazing with any 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. Spray remaining pineapple lightly with oil and cook in same pan or barbecue for 2-3 minutes each side or until charred.
Place kale slaw in a large bowl, add coriander and dressing. Season and toss to coat.
Slice lamb and serve with slaw, pineapple, rice, extra chilli (optional), lime wedges and coriander sprigs.
Lamb shoulder or lamb leg (bone-in) would also work well in this recipe.
Any leftover lamb can be used in a pita or wrap with salad for a delicious lunch.
Kale slaw kits (which include dressing) are available at most supermarkets or use your choice of pre-made coleslaw.
Remove seeds from chilli for less heat, if desired.