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Preheat the oven to 350 degrees.
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Stir the pineapple chunks, 1/4 cup of the sugar, and the lemon zest together in a medium bowl. Let the mixture sit for 10 minutes, stirring a few times.
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Once the pineapple mixture has been sitting for 10 minutes, pour the melted butter into the bottom of a 9-inch square (or 11- by 7-inch) baking dish.
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Stir the flour, remaining 1 cup of sugar, milk, baking powder, and salt together in a mixing bowl until smooth. Pour evenly over the melted butter.
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Spoon the pineapple mixture (and any juices the pineapple has given off) into an even layer on top of the cobbler batter. Don’t be tempted to stir or swirl the batter and the fruit together!
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Set baking dish on a large baking sheet in case any juices bubble over, and bake 48 to 58 minutes, until the pineapple has sunk to the bottom of the pan and the topping is golden brown.
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Let cool on a wire rack for 30 minutes to an hour—longer is fine—so the juices can set up a bit, then serve with whipped cream or ice cream or even just a dusting of powdered sugar.