Preheat your oven to 350°F (180°C) and line two baking trays with parchment paper.

In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium speed for about 2-3 minutes, or until light and fluffy.

Add in the large egg and vanilla extract to the butter mixture and beat on low speed until well combined.

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until well mixed. Gradually incorporate this dry mixture into the wet ingredients until a soft dough forms.

Using a cookie scoop or two tablespoons, portion out the cookie dough onto the prepared baking trays, leaving about 2 inches between each mound.

Press a well-drained canned pineapple ring into the center of each cookie dough mound and sprinkle a little additional sugar atop the pineapple.

Place the baking trays in the preheated oven and bake for 11-13 minutes until the edges turn golden and the centers are set.

Allow the cookies to cool on the tray for about 5 minutes before transferring them to a wire rack.