Memorial Day Magic: Just 4 simple ingredients. Perfect for when you need a crowd-pleaser that takes zero effort while you prep the barbecue.

This 4-ingredient slow cooker amber glaze dessert is designed for those Memorial Day gatherings when the grill needs your full attention and dessert has to take care of itself. Think of it as a cross between candied fruit and a sticky toffee pudding: tender, light-colored pineapple chunks suspended in a dark, glossy, umami-leaning caramel made from brown sugar, butter, and soy sauce. While slow cookers are more often associated with savory dishes, they’re wonderful for low, steady heat that gently transforms fruit and sugar into something deeply flavored and crowd-pleasing with almost no effort.

Serve the warm amber-glazed pineapple spooned over vanilla ice cream, angel food cake, or buttery pound cake to soak up the extra syrup. For a backyard barbecue spread, I like to set the slow cooker on warm and place it next to a simple dessert bar with bowls of vanilla or coconut ice cream, toasted nuts, and shredded coconut so guests can build their own sundaes. A strong cup of coffee, cold brew, or a lightly sweet sparkling wine pairs nicely with the caramelized, slightly savory notes in the glaze.

Servings: 8-10

2 cans (20 ounces each) pineapple chunks in juice, drained well

Lightly grease the inside of a 4- to 6-quart slow cooker with a thin film of butter or neutral oil to minimize sticking and make cleanup easier.

Spread the drained pineapple chunks evenly in the bottom of the slow cooker in a single, fairly even layer. The pineapple should form a bed of light-colored chunks that will stay distinct but tender as they cook.

In a small saucepan or microwave-safe bowl, combine the dark brown sugar, butter pieces, and soy sauce. Warm over low heat on the stove or in short bursts in the microwave just until the butter is melted, then stir until you have a smooth, glossy, dark amber-colored mixture. It should look like a loose caramel sauce.

Pour the warm amber glaze evenly over the pineapple chunks in the slow cooker, making sure as many pieces as possible are coated. Use a spatula or spoon to gently stir and distribute the glaze without breaking up the fruit too much.

Cover the slow cooker with the lid and cook on LOW for 3 to 4 hours, or on HIGH for 1 1/2 to 2 hours. The dessert is done when the pineapple is very tender but still holds its shape, and the surrounding liquid has thickened into a rich, dark amber, sticky glaze that clings to the fruit.

Once cooked, turn the slow cooker to WARM. Let the dessert sit, covered, for 15 to 20 minutes to allow the glaze to thicken a bit more as it cools slightly. The surface should look glossy and gelatinous, studded with pale pineapple pieces.

Stir gently from the bottom to re-coat the pineapple with the glaze, being careful not to mash the chunks. Taste and adjust with a pinch more salt if you want to sharpen the savory edge from the soy.

Serve the amber-glazed pineapple warm, straight from the slow cooker, spooning both the tender chunks and plenty of sticky glaze over your chosen base (ice cream, cake, or simply into small dessert bowls).

For a slightly boozy version, stir 2 to 3 tablespoons of dark rum or bourbon into the glaze mixture after melting the butter, brown sugar, and soy sauce, but before pouring it over the pineapple. The alcohol will soften as it cooks, leaving a warm, molasses-like note. To lean more tropical and less umami, reduce the soy sauce to 1 tablespoon and add 1 teaspoon of vanilla extract and 1/2 teaspoon of ground ginger or cinnamon to the glaze. If you prefer a firmer, more candied texture, cook on HIGH for the shorter end of the time and then remove the lid for the last 15 to 20 minutes of cooking to let some moisture evaporate, watching closely so the sugars don’t scorch around the edges. For a dairy-free version, swap the butter for coconut oil or a vegan butter alternative; the glaze will still thicken, but the flavor will tilt slightly toward coconut. You can also use fresh pineapple chunks instead of canned; just be sure they are ripe and cut into even, bite-size pieces so they cook at the same rate. Food safety notes: Keep the slow cooker covered during cooking to maintain a safe temperature and prevent the dessert from sitting too long in the danger zone (40°F to 140°F). Once the dessert is done, don’t leave it on WARM for more than 2 hours. Cool leftovers promptly, transfer to shallow containers, and refrigerate within 2 hours of cooking. Reheat leftovers gently on the stovetop or in the microwave until steaming hot before serving.