Directions: Preheat oven to 400 degrees. Lay canned pineapple rings on parchment lined sheet tray. Generously sprinkle with Hibiscus Sugar and lightly sprinkle with Vanilla Bean Sea Salt. Bake until the sugar is caramelized. About 10-15 minutes.
Meanwhile, in a mixing bowl, whip together the ricotta cheese and heavy cream until well combined. For the toast, put your bread in the toaster or toast in a pan with butter over medium heat.
Top toast with Ricotta mixture and caramelized pineapples. Drizzle hot honey on the top and then eat!