In a bowl, gently toss Pineapple spears with 1 tsp. olive oil, salt and pepper, ½ c of honey and 2 tsp. fresh minced rosemary leaves. Place Spears on a foil lined cookie sheet and roast in a 350F oven until golden brown.
In serving bowl, whisk remaining Honey, olive oil, minced fresh rosemary leaves, salt and pepper (to taste) and dash of Tabasco pepper sauce. (Dressing may be thinned slightly with any roasting pan juice, or pineapple juice.)