Use this recipe as a topping for our Pain Perdu, Meringue Cups, and Almond-Polenta Cake.
Divide the ingredients in half, and work in two batches. In a 10-inch skillet over medium-high heat, cook butter and sugar until melted and golden, 2 to 3 minutes. Add pineapple in a single layer with star anise. Saute, shaking pan occasionally, until the fruit is browned, 3 to 4 minutes. Turn; cook until other side is browned. Transfer to a gratin dish. Discard star anise before serving.
This dish can be made up to eight hours ahead; reheat in a 450 degree oven.