Instructions

1. Preheat the oven to 350°F (175°C).
2. In a small saucepan, add the drained pineapple chunks and water. Simmer over medium heat until the pineapple is soft and the water has evaporated, about 7-10 minutes. Allow it to cool.
3. In a blender, combine the cooled pineapple, granulated sugar, eggs, evaporated milk, sweetened condensed milk, and vanilla extract. Blend until the mixture is smooth and well-combined.
4. Pour this custard mixture into a flan mold or evenly among individual ramekins.
5. Place the flan mold or ramekins in a larger baking dish. Carefully pour hot water into the larger dish until it reaches halfway up the sides of the flan mold or ramekins. This water bath (or 'bain-marie') helps the flan to cook evenly and maintain its smooth texture.
6. Bake for 45-60 minutes, or until the flan is set but still slightly jiggly in the center. The exact cooking time will depend on the size and number of your ramekins or the size of your flan mold.
7. Remove from the oven and allow the flan to cool to room temperature. Then, transfer to the refrigerator and chill for at least 2 hours, or overnight, to fully set.
8. To serve, run a knife around the edges of the flan mold or ramekins to loosen the flan. Invert onto a serving plate, letting the caramel sauce drizzle over the flan.
9. Slice and serve chilled. Enjoy this taste of the tropics!