1. Melt the 1/2 cup of sugar over moderate heat, stirring constantly, until it has melted and has a rich caramel color. Pour into a mold and turn so that the caramel coats sides and bottom. Set aside.
2. Prepare pineapple juice: in a blender purée the pieces of pineapple without adding water and strain. Measure 1 1/2 cups of juice after the foam has subsided. In a large saucepan boil the juice and sugar over medium heat, stirring constantly, for 10 minutes or until thick. Cool the syrup.
3. Beat the eggs with a fork. Add them to the syrup and stir to mix; the mixture should not have foam. Strain and pour into the caramelized mold. Cook the custard over barely simmering water in a moderate 325Q oven for 45 minutes or until set. Cool and unmold before serving.