For rib eye:Combine pineapple, water, ketchup, jalapeño, honey, red wine vinegar, and Worcestershire sauce in a pot, simmer on medium heat until the mixture is reduced by 50 percent. Remove jalapeño, purée in a blender, and strain. Allow rib eye to come to room temperature, pat dry with paper towel, and season liberally with sea salt and freshly ground black pepper. Grill on medium-high heat for a total of 12 minutes, turning sides every 3 minutes. Brush with barbecue sauce and cook for an additional 2 minutes on each side. Allow to rest for 7 to 8 minutes, then serve with panzanella salad. For panzanella salad:Toss potatoes in 1 tablespoon of olive oil with sea salt and freshly ground black pepper, and bake in an oven preheated to 350 degrees until golden brown, around 20 minutes. Toss cubed baguette in 2 tablespoons of olive oil with sea salt and freshly ground black pepper, place on a baking sheet, and bake at 350 degrees for 10 minutes or until golden-brown. Remove from the oven and allow to cool.Sauté onion and garlic in 2 tablespoons of olive oil on medium heat until translucent and beginning to caramelize, for about 7 minutes, stirring occasionally. Remove from heat, add balsamic vinegar and an additional 2 tablespoons of olive oil. Toss all ingredients in a large mixing bowl.