1. Put the sugar in a saucepan large enough to hold the sliced pineapple and 4 cups of liquid. Cut the vanilla bean in half, scrape out the seeds and add to the sugar, along with the vanilla bean. Add white wine, water and saffron and bring to a boil. Let cook at medium-high heat for 10 minutes.
2. Meanwhile, prep the pineapple. Slice the top and bottom of the pineapple off, making a stable base. Cut down from the top of the pineapple, removing all the eyes and leaving clean rings. Cut out the core of the pineapple with a 1-inch cookie cutter or melon baller.
3. Add the pineapple rings to the saucepan and cook for 5 minutes. Remove the liquid and pineapple to a plastic container and let steep overnight (or up to 4 days) before serving.
