Pre-heat the solar oven while preparing the biscuits.
Drain the can of crushed pineapple, saving the juice for later. Grease 10 cups of a muffin tin.
Combine the pineapple, sugar, and butter; mix well. Divide the pineapple mixture among the muffin cups. Place a cherry in the center of each muffin cup, making sure the cherry hits the bottom of th cup. Place 1 biscuit in each cup on top of the pineapple mixture. Spoon 1 tsp reserved pineapple juice over each biscuit.
From: Merry Bevill