- 3 cups fresh pineapple chunks
- 1/4 cup dark rum
- 1/2 cup golden raisins
- 3 tablespoons unsalted butter
- 1/4 cup firmly-packed brown sugar
- 1/2 cup pineapple juice
Heat the rum in a saucepan for about a minute, until bubbles begin to form along the edges of the pan. Add the raisins, stir briefly, then remove pan from the heat.
Allow to cool, stirring occasionally, for about 30 minutes. Drain the raisins, reserving them and the rum separately. Melt 1 tablespoon of the butter over high heat
in a heavy-bottomed skillet. When hot, add half the pineapple chunks and cook about 2 minutes on one side until golden, then turn them over and cook another 2
minutes, until the second side is golden. Transfer the pineapple to a plate with a slotted spoon. Melt the second tablespoon of butter and repeat the process with the
second batch of pineapple chunks. Add the second batch to the first one, then wash and dry the skillet. Place the skillet over medium-high heat and add the last
tablespoon of butter. Once it has melted, add the brown sugar and heat it, stirring, until the sugar melts, about 2 minutes. Add the raisins, 1 tablespoon of the
reserved rum, the pineapple juice, and and the cooked pineapple. Gently stir to combine and cook 2 minutes until the pineapple is heated through. Serve.