Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a large mixing bowl, cream together 1 cup of softened unsalted butter and 1 cup of granulated sugar using an electric mixer.

Add 1 large egg and 1 teaspoon of vanilla extract to the creamed mixture. Beat well until all ingredients are fully combined.

In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt. Gradually add this dry mixture to the wet components.

Using a tablespoon, scoop out portions of the cookie dough and roll them into balls. Flatten each ball slightly and space them about 2 inches apart on the prepared baking sheets.

Drain and pat dry your canned pineapple rings thoroughly. Place a ring on top of each dough disk, pressing down gently.

Transfer the baking sheets to the preheated oven and bake for 12-14 minutes, or until the edges are golden brown and the cookies are firm.

Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes.