1) Heat the griddle to high. Brush the pineapple with some oil and griddle until it is golden brown on all sides.
2) Put the pineapple juice in a medium saucepan over high heat. Make a few slits in the habanero chilli with a paring knife and add it to the juice along with the cinnamon sticks, star anise, Thai basil and brown sugar. Cook over high heat, stirring occasionally, until thickened and reduced to about 1 cup. Strain and keep warm.
3) Brush the short ribs with some oil and season with salt and pepper. Griddle on both sides until slightly charred and tender.
Plate with the pineapple (using two quarters of the griddled pineapple) and drizzle with some pineapple sauce and red chilli oil
Red chilli oil:
1) Heat a large saute pan over high heat until almost smoking. Add the the chillies and toast for 30 seconds on each side. Remove, let them cool slightly and coarsely chop them.
Combine the chillies, oil and salt in a blender and blend until smooth. Strain into a bowl.