This is a very good recipe. I like the touch of anise liquor -- it adds an extra little zing to the flavor. One note about the 4 cups of kosher salt. The salt is not to put *on* the oysters -- it's to put in the pan as a bed for the oysters. Place the oysters on top of the salt. The salt keeps the oysters upright in the pan. You can also use a high-quality rock salt for this purpose. It is the classic way to serve this dish. The recipe is clear about this but if you haven't had oysters served this way it might be confusing. Photos #3 and #4 show the presentation with the bed of salt.

I made this recipe for Thanksgiving at my inlaws last year. People raved about it so much they requested that I make it every year. The creamy/saltiness of the cheese is the perfect counterpart to the tangy/sweetness of the pineapple. I cut the sugar in half because I was afraid it would be too sweet -- and the dish came out great.