It’s more nutritious and I think it tastes better than the canned pineapple in heavy syrup. Overnight oats are pretty flexible, so feel free to make small modifications to this recipe as you see fit.
Preheat oven to 180°C (350°F). Place the pineapple, water and ½ cup (110g) sugar in a wide saucepan over medium heat. Bring to the boil and cook for 15 minutes. Remove the pineapple and set aside.