For the dressing:
Dissolve the sugar, salt and pepper in the rice wine vinegar, whisk in the oilve oil and fresh tarragon.
Grill over medium hot coals 4 to 5 minutes per side for medium rare
Let the steak rest for at least 5 minutes before slicing
Brush pineapple slices with marinade and grill for 2 minutes on each side
Serve with coconut Jasmine rice and Asian dipping sauce