3 stalks celery
4 black peppercorns
2 teaspoons paprika (optional)
salt and pepper to taste
Slash sliced pineapple into 1-inch pieces and cube roughly; set aside.
Place celery and peppercorns in a small saucepan with 2 tablespoons of the cooking liquid. Heat over medium heat, then carefully pour water over celery and peppercorns until all of liquid evaporates. Cook until tender and a small amount of liquid remains, about 2 minutes. Stir in paprika, salt, and pepper until all ingredients are covered with nearly empty saucepan. Serve hot.