- 1 large ripe pineapple
- ½ cup sugar
- ½ cup dark rum
- ½ vanilla bean, split, seeds scraped out and reserved
- 1 (2-inch) cinnamon stick
- ½ cup honey
- Vanilla or cinnamon ice cream, for serving
- Preheat the oven to 375°F.
- Pare away and discard the pineapple skin. Cut pineapple lengthwise into quarters and cut away the core. Set aside.
- In a deep ovenproof skillet, combine the sugar, rum, vanilla bean and seeds, and cinnamon stick over medium heat. Warm the mixture, stirring often, until the sugar melts. Cook about 5 minutes until the mixture to thickens slightly, then add the honey and stir until melted. Add the pineapple quarters, coat with the mixture. and simmer for 5 minutes.
- Transfer the skillet to the oven and bake. basting with the liquid once or twice, for about 25 minutes or until the mixture darkens and caramelizes.
- Remove the pan from the oven. On a carving board, cut the pineapple into thin slices. Fan out the slices on the side of serving plates and drizzle with the sauce. Serve with a scoop of vanilla or cinnamon ice cream set next to the pineapple.