Pineapple

Use a corer to cut even rings so they cook uniformly.

Pat dry before torching to avoid steaming off the caramelized sugar.

Save the bag juices to reduce into a sticky glaze.

Cut fruit into uniform chunks so it breaks down evenly.

Reduce the cooking liquid to a thick syrup before pouring over the fruit.

Add a splash of rum or dark sugar after cooking for caramel notes.