Dice the pineapple. Gently fry the spices – no more than a pinch of each – in a little butter. Add the pineapple. Cook for about 10 minutes. Turn up the heat and pour in about 15–20cl of beer. Boil it. Turn down the heat, cover the pan, let it cook for 30 minutes. Take off the lid, allow the juices to caramelise. Best served warm.