Pineapple Rum Sauce

Peel and core the fresh pineapple, then chop the flesh into small, uniform chunks to ensure even cooking.

Place the pineapple chunks into a medium saucepan over medium heat and add the sugar, stirring to combine.

Cook the pineapple and sugar mixture, stirring frequently, until the sugar dissolves and the pineapple begins to soften and release its juices.

Reduce the heat to low and continue simmering the mixture, stirring occasionally, until it thickens into a sauce-like consistency.

Remove the saucepan from the heat and carefully pour in the white rum, stirring vigorously to fully incorporate it into the sauce.

Return the saucepan to low heat and cook for an additional few minutes, allowing the alcohol to mellow slightly while preserving the rum's aromatic character.

Shell the pistachio nuts and crush them coarsely using a mortar and pestle or the flat side of a knife until you achieve a rough, textured crumble.

Stir the crushed pistachio nuts into the warm sauce, mix well, and allow the sauce to cool slightly before serving as a condiment or accompaniment.