For baking purposes, I caramelize pineapples in a mixture of brown sugar, butter and vanilla.
Slice the pineapple into 1/4-inch thick rings. Use a round cutter to remove the core from each ring.
Melt butter, brown sugar, and vanilla in a saute pan over medium heat. Add one layer of pineapple rings and cook for 2 minutes in a low boil. Flip over the rings and cook for 2 to 3 minutes more until rings are tender. Length of cooking will depend on how ripe the pineapple is. Transfer to plate to cool. Cook remaining pineapple with same method.
Store pineapples in refrigerator.
Calories: 839kcal | Carbohydrates: 110g | Protein: 1g | Fat: 46g | Saturated Fat: 29g | Cholesterol: 122mg | Sodium: 31mg | Potassium: 369mg | Fiber: 3g | Sugar: 102g | Vitamin A: 1550IU | Vitamin C: 108.2mg | Calcium: 112mg | Iron: 1.2mg