Begin by selecting a fresh, ripe pineapple. Peel the skin with a sharp knife, then core and slice it into 0.5-inch thick rings.

Arrange the pineapple slices in a shallow dish, then pour the chosen dark or spiced rum over them, ensuring each slice is well-coated. Allow to soak for 15-20 minutes.

While the pineapple is soaking, preheat a heavy-bottomed skillet over medium-high heat.

Add 2 tablespoons of unsalted butter and 1/4 cup of light brown sugar into the preheated skillet. Stir until the mixture melts and begins to bubble.

Remove the pineapple from the rum, letting excess liquid drip off. Place the soaked slices into the hot caramel and fry each side for about 3-5 minutes.

Transfer the caramelized pineapple to a serving platter and drizzle fresh lime juice over the warm slices.

Serve warm, either on its own or alongside vanilla ice cream.