Preheat oven to 350F/180C. Line muffin pan with paper liners or spray with a non-stick spray. How to pre heat an oven.

In a bowl, mix together flour, baking powder, and salt

Chop the pineapples into smaller pieces

Add 1-2 tbsp of the flour mixture to the pineapple and mix well. This is called dredging and will prevent the pineapple pieces from sinking to the bottom of the cupcakes as they bake

In a larger bowl, add the oil, sugar, milk, and egg

Whisk until well combined

Add the remaining flour mixture in three additions to the above wet ingredients, whisking gently after each addition. Don't beat the batter too much, just until the flour disappears into the wet ingredients

Add the pineapple pieces and vanilla extract and mix gently to combine

Spoon batter into prepared muffin pans

Bake in preheated oven for 22-25 minutes (for regular-sized cupcakes) or 12-15 minutes (for mini cupcakes)

The tops will turn a golden brown and a skewer inserted into the cupcakes should come out with moist crumbs and not sticky batter

Remove from oven and let the cupcakes cool in the pan for 10 minutes before removing onto cooling racks

You can frost them if you'd like but these cupcakes are perfectly sweet and delicious without any

Store in airtight containers at room temperature for up to two days or refrigerate up to a week