Preheat your oven to 350°F (180°C) and line two baking trays with parchment paper.

In a large mixing bowl, cream together softened unsalted butter and granulated sugar for about 2-3 minutes until light and fluffy.

Add the large egg and vanilla extract, continuing to beat until well combined.

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add to the wet ingredients, mixing until just incorporated.

Drop portions of dough onto the prepared trays, spaced about 2 inches apart.

Press a well-drained pineapple ring onto the center of each cookie dough mound and sprinkle with additional sugar.

Bake for 11-13 minutes until edges are golden and cookies are set in the center.

Remove from oven, cool for 5 minutes on trays, then transfer to a wire rack to cool completely.