Ingredients:

  • 2 cans (20 oz / 567g each) pineapple rings in juice, drained and patted dry
  • 1 tbsp (14g) melted unsalted butter
  • 1/2 cup (100g) packed light brown sugar
  • 4 tbsp (56g) unsalted butter, softened
  • 1 tsp (2g) ground cinnamon
  • 1/4 tsp (1.5g) salt
  • 1/2 tsp (2.5ml) pure vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with 1 tbsp melted unsalted butter to prevent the sugar from bonding to the ceramic.
  2. Arrange the drained and patted dry pineapple rings in a single, slightly overlapping layer in the prepared baking dish.
  3. In a small mixing bowl, cream together the softened butter and brown sugar until smooth.
  4. Fold in the cinnamon, salt, and vanilla extract until the mixture resembles a thick, fragrant paste.
  5. Spoon the glaze evenly across the top of each pineapple ring.
  6. Bake for 60 minutes until the edges of the pineapple turn a deep amber and the syrup bubbles vigorously.
  7. Remove from the oven and let the dish rest for 5–10 minutes to allow the glaze to thicken into a velvety coating.