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["You can use canned Pineapple for this recipe but a fresh Golden Pineapple tastes 100% better. If using fresh, remove the outer skin and eyes and cut Pineapple into large 1 inch chunks. Drain from the juice if canned and measure out 1 1/2 cups. Set aside. Here's how to peel a Pineapple safely.", "Place the Pineapple on it's side and slice off bottom to make a flat surface to stand it on. Then cut off the top prickly leaves.", "Stand the Pineapple up and carve the outer skin down all around. Remove any ""eyes"" that are left.", "Cut the Pineapple in half down the middle (longways) so that the core is exposed.", "Split each half into half again and then cut out the hard inner core and discard it.", "Cut each piece into inch chunks and place in a bowl to collect any juices.", "Over medium heat in a large pan, melt the Butter and Dark Brown Sugar, Vanilla, Cinnamon, Sea Salt, and Orange juice. Stir well until the Brown Sugar is melted, about 4 minutes. If using Rum, add it now and simmer 1 minute. Watch for flames in your pan!", "Add the Pineapple chunks and any juice that collected in the bowl and simmer for 4 minutes. The Sauce may begin to boil. Stir well.", "Slice the Bananas thick and fold them into the sauce. Carefully stir them in so they do not break up and simmer for just 2 minutes then remove from the heat and serve over Ice Cream or Pound Cake immediately. Cooking the Bananas too long will make them mushy."]
