Sauté 20oz of pineapple chunks with ½ cup of brown sugar and 2 tsp of vanilla extract until sticky like caramel.
Let cool and blend until as smooth as possible to make your syrup.
Then to a 1 liter bottle, add 2 cups of a clear rum, 1 cup of your syrup, and 1 cup of lime juice, and 2 mint sprigs.