Place pineapple and zucchini in a bowl. Spray with oil and season with salt and pepper. Toss to combine. Heat a greased char-grill or a non-stick medium frying pan over medium-high heat. Cook pineapple and zucchini, in batches, for 1-2 minutes on each side until seared and just tender. Transfer to a plate.
Spray bread with oil and char-grill on both sides until golden. Spread grilled bread with cream cheese, top with ham, zucchini and pineapple and serve.
Tips & Hints:
Slice zucchini firmly using a vegetable peeler to get thicker strips.
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