Pineapple Options

• Use canned rings or create your own slices from fresh, peeled pineapple. Cut slices of even thickness and use a small circular cookie cutter or paring knife to remove the center from each slice. You can also cut long slices or wedges out of the pineapple.

Sweeteners

• If you saute or grill the slices on their own and simply brush with a bit of fat, they'll develop some crunch and browning. But you can also cook pineapple in a combination of fat and sugar to give the fruit true caramel flavor. Use butter or either vegetable or coconut oil; the flavor of olive or other nut oils is too strong. Brown sugar, white sugar and honey are common sweeteners used for caramelizing.

Saute Pan

• For a single batch of pineapple slices -- that is, as many as you can fit in your saute pan at one time -- you need about 2 tablespoons of fat and 1/4 cup of sugar or honey. Heat the butter and sugar in a saute pan over medium heat and arrange the pineapple pieces in a single layer on top.

  Let the pineapple cook for about five minutes, gently pushing the pieces with a wooden spoon every few minutes so they don't stick to the pan. Flip the slices and cook another five minutes or so, until they're soft and the caramel sauce is brown and thick.

Broiling

• Broiling syrupy pineapple slices on a plain baking sheet will result in a stuck, burned mess. Instead, brush the slices with a very thin layer of the simple caramel sauce used for sauteing, or sprinkle on some brown sugar or drizzle on honey. Coat a baking sheet with melted butter or oil to prevent sticking.

  Arrange the slices on the sheet and cook under the broiler for two to three minutes, until they're lightly browned. Remove the baking sheet from the oven and flip the slices. Broil for another two to three minutes, or until the sugar or sauce is browned and bubbling.

Grilling

• Caramelizing pineapple on the grill is similar to the broiling process. Thoroughly brush the grates of the grill or grill pan with butter or oil, and brush the slices with a thin layer of caramel sauce or sprinkle on sugar or honey.

  Grill the slices for three to five minutes, or until the undersides are marked with char marks. Flip the slices and grill for another three to five minutes.