For the Doughnuts, place the milk into a small saucepan and heat to 37°C then add the melted butter and stir to combine. Remove from the heat and whisk in the eggs, yeast and caster sugar.
Place the flour in a large bowl and make a well in the centre. Whisk in the wet ingredients until a wet dough forms and all of the flour is incorporated with minimal lumps. Cover with a clean tea towel and set aside to prove for 45 minutes.
Working in batches, carefully drop heaped teaspoons of the dough into the preheated deep fryer and fry until golden brown and cooked through, about 4-5 minutes. Remove from the oil and drain on paper towel.
Meanwhile, for the Doughnut Coating, place the caster sugar, cinnamon, cloves and nutmeg in a large bowl and mix well to combine. Once cooked, toss the Doughnuts through the sugar and spice mixture and set aside.
For the Caramelised Pineapple, preheat a griddle pan over medium heat.
Cut the pineapple into 2cm cubes and place into a medium bowl. Add the remaining ingredients and toss well to coat.
Add the pineapple cubes to the hot griddle pan and fry until golden and caramelised. Remove from the griddle and set aside, keeping warm.
For the Butterscotch Sauce, combine all ingredients in a small saucepan and place over medium heat. Cook, stirring until the butter has melted and sugar has dissolved. Continue to cook until thick and bubbling, about 6-8 minutes, then remove from the heat. Transfer to a serving jug and set aside keeping warm.
To serve, thread 3 Doughnuts onto a skewer, with a piece of Caramelised Pineapple in between each Doughnut. Repeat this process to make 7 more skewers. Serve with the warm Butterscotch Sauce in a jug on the side.