Drain pineapple well, reserving juice for later
In a medium size bowl combine pineapple, sugar, vanilla and butter
Divide pineapple mixture equally between 12 large size sprayed muffin cups
Place 1 biscuit on top of pineapple mixture in each muffin cup
Drizzle 1 tablespoon of reserved pineapple juice over each biscuit
Bake at 350 F 15-20 minutes
Remove from oven and invert onto serving platter
Spoon any filling left in muffin cups over biscuits
Serve warm