425 g (14 oz) can pineapple rings in juice, drained
warm or chilled rice pudding, to serve
To caramelize the pineapple, melt the butter in a large frying pan and sprinkle the sugar over both sides of the pineapple rings to coat. Add the pineapple rings to the pan and fry gently for 2–3 minutes on each side until sticky and golden.
Cool slightly, then serve with dollops of warm or chilled rice pudding.