Prep the pineapple. Trim the top and bottom, stand it up, and slice off the skin. Quarter lengthwise, remove the core, and cut into 1/2-inch thick slices or spears. If using canned rings, pat them very dry for better browning.

Heat the pan. Set a large skillet over medium-high heat. A stainless or cast-iron pan works best for caramelization. Avoid overcrowding; work in batches if needed.

Add butter and sugar. Melt the butter, then sprinkle in the brown sugar. Stir just until it looks like a loose, sandy syrup.

Lay in the pineapple. Place slices in a single layer. Let them sit undisturbed for 2–3 minutes until the undersides are golden with a few darker edges.

Flip and finish. Turn the slices and cook another 2–3 minutes. The sauce should thicken slightly and coat the fruit. If it looks dry, add 1–2 teaspoons of water to loosen.

Add brightness. Drizzle in the lime juice and a small pinch of salt. Swirl the pan to coat everything. Taste a bit of sauce and adjust: more lime for tang, more sugar if your pineapple is tart.

Optional flair. Off the heat, stir in vanilla or splash in rum. If using rum and you’re comfortable flambéing, briefly ignite with a long lighter to burn off the alcohol, then let the flames subside. Otherwise, just simmer it for 30 seconds.

Serve warm. Spoon the pineapple and syrup over ice cream, yogurt, pancakes, waffles, or simple cake. Sprinkle with toasted coconut or fresh mint if you like.

Batch tip. If cooking multiple rounds, wipe the pan lightly and repeat with fresh butter and sugar to prevent burnt bits.