Without a doubt, this recipe is best made with fresh, ripe pineapple. However, should this not be available tinned or frozen fruit can be used instead. For tinned, pick pineapple that is canned in juice rather than syrup and take the time to drain the fruit well, to avoid a soggy bottom Similarly, if using frozen pineapple, do let it full defrost and drain away the liquid - try defrosting in a sieve suspended over a bowl