Difficulty:[usr 2]
Preheat the oven to th. 7 (210°C).
Place the can in a baking dish. Season with salt and pepper and drizzle with olive oil. Bake it in the oven for about 1 hour, basting it often with the pan juices.
Meanwhile, peel the pineapple. remove its heart before cutting it into thin slices. Caramelize them in a pan with 75 g of sugar. Cook the 2 rices, drain them and keep them warm along with the pineapple rings. Cut 4 slices into six. Drain the cherries then form small skewers with the cherries and the pineapple pieces. Reserve them.
Remove the can from the oven and keep it warm in a casserole dish. Deglaze the cooking juices with the white wine and the veal stock while mixing.
Prepare a caramel with the remaining sugar and 2 cl of water. Cook until you get a nice golden color. Add the vinegar. Pour this caramel over the cooking juices. Boil for 3 minutes. Then add the pineapple and lemon juice. Reduce for 5 minutes and sieve. Whisk the sauce with the diced butter.
Serve immediately with the can decorated with pineapple slices and skewers surrounded by two rices.
