Combine 4 cups of water, light brown sugar, superfine sugar, crushed Szechuan peppercorns, quatre epices, and star anise in a pan.

Bring to a gentle boil over low heat, stirring occasionally.

Simmer over medium heat until the liquid reduces by three-quarters, forming a thick syrup.

Remove from heat and set the syrup aside.

Preheat the oven to 350°F (175°C).

Cut a 1 1/4-inch slice from the top of the pineapple, removing the leafy fronds.

Cut a 3/4-inch slice from the base of the pineapple to allow it to stand upright.

Carefully remove the peel from the pineapple, following the curve of the fruit from top to bottom.

Create a spiral groove 1/4 inch deep around the entire fruit to remove the 'eyes'.

Stud the pineapple flesh evenly with cloves.

Heat grapeseed or peanut oil in an oval pan (or one large enough to hold the pineapple) until hot.

Add the pineapple to the pan and lightly brown it on all sides.

Transfer the pineapple to a medium-small roasting dish, standing it upright.

Baste the pineapple generously with the reduced syrup.

Roast in the preheated oven for 35 to 40 minutes, basting with the syrup every 5 minutes to keep it moist.

Let the roasted pineapple rest for 10 to 15 minutes before serving, continuing to baste with syrup.

To serve, place the pineapple on its side and cut into approximately 1/2-inch thick slices.

Arrange the slices on a serving dish, decorate with the reserved star anise, and serve warm.