Peel and chop the pineapple. Resize the puff pastry to fit your pan.

In an ovenproof skillet or heavy-bottomed saucepan, combine the sugar and water off the heat.

Place the pan over medium heat and let it simmer without stirring for 8-10 minutes until it turns golden amber.

Remove from heat, add the butter, and whisk until smooth and glossy.

Return to low heat, add thyme and pineapple, and simmer for 5 minutes.

Cover with puff pastry, tuck the sides down with a spoon, and bake at 180 degrees for 20-25 minutes until golden brown.

Turn out and serve with extra caramel sauce and your favourite ice cream.