Well, I do know this answer as I work in a children's hospital! Our department chair even has a SpongeBob tie. However, I would not recommend living in a pineapple, especially under the sea. But I would recommend using them in muffins! I used pineapple in my pie but didn't use the entire can. I bought (I think) a 20 oz. can but only used about 6-10 oz (OBVIOUSLY I didn't measure!) leaving me with a half a can of pineapple to use for something else.
Well, I had promised my co-resident in nursery that I would bring muffins one day, so I set out to make a pineapple muffin. These turned out perfectly if I do say so myself! Not overly sweet but with enough sweetness from the pineapple. I did use some sugar but you MIGHT could get away with not adding any (or a little less) if you used more pineapple and included some juice as pineapple is a sweet fruit on it's own. The texture was so soft, especially in the center! My co-resident really liked them and was quite grateful for the breakfast to go along with his coffee.
10-14 oz. crushed pineapple, with juice
1/3 cup granulated sugar
1/3 cup canola oil
1 egg (I think I used an egg...can't remember!)
1 2/3 cup self rising flour (I accidentally bougth this the other day and have really loved having it!)
Preheat oven to 350 degrees F. In a bowl mix together pineapple and sugar. Add oil and egg. Stir in flour. Spray a muffin tin with cooking spray. Fill each muffin holder 2/3 full. Bake for 17-20 minutes (once again...I didn't time it...BAD, BAD baker!) or until soft but firm in center and golden but not browned. I got 12-13 muffins. Enjoy!