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1
Stir together tequila, lime juice, and sugar until sugar is dissolved.
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2
Peel pineapple with a large sharp knife, keeping crown of leaves attached.
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3
Trim bottom.
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4
Remove eyes from pineapple in spiral channels with a sharp paring knife: Cut along each side of diagonal row of eyes that spirals down pineapple, forming a V-shaped channel.
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5
Cut out channel and eyes and repeat procedure with remaining rows of eyes.
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6
Preheat oven to 425F.
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7
Lay pineapple on its side, then, beginning at base and moving upward, carefully cut pineapple lengthwise in half through leaves, keeping leaves attached.
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8
Cut out core from each half and pull out some of long innermost leaves so no leaves are longer than about 7 inches.
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9
Arrange pineapple halves, flat sides down, in a glass or ceramic 13- by 9-inch baking dish, then pierce all over and all the way through with a skewer.
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10
Stir tequila mixture and spoon over pineapple.
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11
Lay a sheet of wax paper over pineapple and bake in middle of oven, basting with juices every 10 minutes, until pineapple is tender and slightly caramelized, about 50 minutes.
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12
Halve pineapple halves lengthwise and serve with any juices remaining in baking dish.
