Preheat gas grill to medium/high heat. For charcoal grill, prepare for direct grilling.
Remove the top and bottom of the pineapple. Standing the pineapple vertically, remove the sides of the pineapple, about 1/4 inch deep.
Place the pineapple horizontally and cut into 1/2 inch thick rounds. In a small-medium sized pineapple this can range from 6-8 slices.
On a sheet tray, lay down the pineapple rounds, and brush with olive oil. Add a light dusting of the salt and place over direct heat. While grilling, brush remaining oil and a dusting of salt over the other side of the pineapple.
Grill for 5 to 8 minutes until you see your desired color and then flip. Cook another 4 to 6 minutes until soft and you achieve your desired grill marks.
Remove form heat, remove core if desired, and stack onto a serving platter as appetizer or side for your main meal.
For added flavor, consider dusting with some finishing salt, or aged balsamic drizzle.