From "The Bistros, Brasseries and Wine Bars of Paris" by Daniel Young.
1/4 cup granulated sugar
1/2 teaspoon powdered saffron
1. Peel and slice
the pineapple into rounds three-fourths-inch thick. Cut the core out of each with a knife or small cookie cutter. Cut the pineapple slices into three-quarter-inch cubes. Thread the cubes onto 8 wood skewers.
2. Place the sugar
in a sauté pan large enough to hold the skewers flat in one layer over the low heat and heat until melted. Stir in the saffron with a wooden spoon and raise the heat to medium-high. Place the skewers in the melted sugar and cook, turning often, until the syrup turns a deep caramel color and the pineapple chunks are lightly caramelized on all sides, about 10 minutes. Remove from the heat (be careful, they're hot) and serve.