Pineapple flambé w/ rum

Peel the 2 pineapple to remove the skin and asperities.
Cut each pineapple into 6 horizontal slices.
Eliminate the stringy center (with a cookie cutter or a sharp knife).
Finely chop 5 g of candied ginger (use a sharp thin and moistened knife so that it sticks less).
Note: you can also cut the pineapple in 4 lengthwise, remove the center and then carve out pieces. It is faster and can be eaten only with a spoon.

In a large frying pan, melt 20g of butter and put the pineapple.
Sprinkle with cinnamon (reasonably) and ginger.
Cook for 10 minutes, flipping the slices once.

Add 30 g of sugar, juice of 1 lemon or lime juice and 2 tbsp. rum.
Cook for another 2 minutes.

Put the slices in hot plates with the cooking juice.
Pour another 2-3 spoons of rum into the hot cooking pan and ignite it.
Then pour over the pineapple to flambé it.

If you can't find candied ginger, you can use fresh grated ginger, or even a powder, put at the beginning of cooking.
You can use canned pineapple, well drained.
Flambé cautiously when approaching a match or lighter, especially not under a running hood.