This easy dessert is perfect in the winter, when pineapples are plentiful.
Core and peel pineapple. Slice it lengthwise into eighths.
Heat butter in a large nonstick skillet over high heat. Coat pineapple wedges with sugar; place in hot pan. Cook, turning once and shaking pan often, until golden brown, 8 to 10 minutes. Remove pineapple.
Stir 3 tablespoons water into pan, and heat briefly; drizzle over pineapple. Serve with frozen yogurt, if desired.
The easiest way to core a pineapple is to quarter it and then slice off the tip of each wedge.