Caramelized Pineapple Sauce

1 small pineapple, peeled with eyes and core removed, small dice
1/4 cup clarified butter
1/4 cup firmly packed dark brown sugar
2 tablespoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste

Combine the pineapple, butter, brown sugar and vanilla paste in a large sauté pan. Cook over medium heat for 5 to 8 minutes or until pineapple is tender and sugar is caramelized. Serve warm over Madagascar Vanilla Bean Ice Cream or with Ina's Vanilla Bean Pound Cake.

Makes approximately 8 to 10 three tablespoon servings