Great addition to ice cream, yogurt, pancakes or your morning granola. Also great in cakes and cheesecake.
Recipe makes about 800ml or 3 1/3 cups pineapple preserves.
Recipe adapted from Prospect, the Pantry where you can also find detailed instructions for water bath canning.
[update March 26]: You can also make similar preserves with canned pineapple, if you only want to use them as a topping.
Drain and rinse pineapple slices from one large can (usually about 800g or 20oz) and chop them into small pieces. Combine 1 cup sugar, 1/2 cup water and beans from 1 vanilla bean pod in a saucepan and bring to a boil over medium-high heat. Cook for about 3-5 minutes, stirring often, until the mixture reduces a bit. Add the pineapple chunks and cook for a few minutes, then remove from heat and cool. Use within a few days.