3tablespoonsolive oilplus more for coating the pineapple and zucchini
Salt and pepper to taste
Heat up a griddle pan, brush the zucchinis with a little oil and grill for 3-4 minutes over a medium/high heat turning them over a few times. Transfer into a strainer and leave for a few minutes until the excess water has drained (this may not be necessary if you haven't grilled the zucchinis for too long). Chop into chunks (optional) and set aside.
Brush the pineapple slices with a little oil and grill in a griddle pan for 2 minutes on each side. Set aside for several minutes and drain off excess water (if necessary). Chop the pineapple (optional).
Fry the garlic for a couple of minutes using 1 tablespoon of oil, not allowing it to brown. Transfer into a bowl, add the oil and balsamic vinegar. Combine the zucchini and pineapple, drizzle over the dressing, add the basil, season and serve!
You can prepare the balsamic dressing in advance and refrigerate until you are ready to use it.