We took a break from pairing our 2014 Ghost Clare Valley Pinot Gris with Asian cuisine but kept the spice theme going by serving it alongside our Tex-Mex Prawns and Pineapple Salsa. Some of our NYE guests weren't huge seafood fans so we also used the rub below on their chicken dishes - still worked a treat!
Throw the following in a bowl (we didn't measure our the spices, just used each to taste):
This recipe works best if you use a ripe pineapple. We were feeding a lot of NYE party guests so you may want to make adjustments to the quantities below: