Line two baking trays with non stick baking parchment.
Cream the butter with the caster sugar until very soft, light and fluffy.
Finely chop the candied pineapple and stir it into the creamed mixture, together with the orange rind.
Lastly, fold in the flour.
Drop heaped teaspoonfuls of the mixture onto the prepared baking trays, spacing well apart to allow room for them to spread.
Flatten slightly with the back of a wet fork.
Bake the pineapple thins in a moderate oven (180 C, 350 F, gas 4) for about 8 minutes, or until they are golden brown.
Using a large palette knife, carefully remove the hot biscuits from the trays and transfer them to a wire rack to cool completely.