Caramelized Pineapple

Heat a large skillet over medium-high heat and add 1/4 cup of dark brown sugar, stirring constantly until the sugar melts and turns a deep amber color.

Add the diced pineapple to the caramelized sugar and stir gently to coat all pieces evenly with the caramel.

Pour the dark rum into the skillet, tilting it away from the body to allow it to ignite if cooking with flame, or simply stir to combine the flavors.

In a separate small saucepan, combine the heavy cream with the remaining 1/4 cup of dark brown sugar over medium heat, stirring until the sugar dissolves completely.

Add the split vanilla bean and its scraped seeds to the cream mixture, stirring to incorporate the vanilla throughout.

Pour the vanilla-brown sugar cream into the skillet with the caramelized pineapple and stir to combine, creating a rich sauce.

Simmer everything together over medium heat for 2-3 minutes until the sauce thickens slightly and coats the back of a spoon.

Remove from heat and let cool for 1-2 minutes before serving warm over vanilla ice cream, pound cake, or other desserts.