Preheat oven to 350°F (175°C). Grease a mini muffin tin or line a baking sheet with parchment paper. Tip: Use nonstick spray even in nonstick pans to ensure easy release.

In a small bowl, mix the drained pineapple, brown sugar, and melted butter. Tip: Drain pineapple thoroughly to avoid soggy cookies.

In a large bowl, cream the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until smooth. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture. Stir in 2–3 tablespoons of reserved pineapple juice to soften the dough. Tip: Chill the dough for 20 minutes if it feels too soft to scoop.

For mini muffin tin version: Spoon about 1 teaspoon of the pineapple topping into each cup. Add a tablespoon of cookie dough on top and press gently.

For cookie sheet version: Drop dough by tablespoon, make a thumbprint in each, and fill the well with a bit of pineapple topping.

Bake for 12–14 minutes, or until edges are golden. Let cool in the pan for 5 minutes, then transfer to a wire rack. Tip: If using a muffin tin, run a knife around each cookie to release.