Active time: 5 min Start to finish: 50 min

Ingredients

　　1/2 vanilla bean

　　1/4 cup strained fresh pineapple juice, squeezed with your hands from pineapple rind (reserved from topping for pecan waffles )

　　1 1/2 cups packed dark brown sugar

　　1 1/2 cups water

　　3 tablespoons unsalted butter

　　1/8 teaspoon salt

　　Halve vanilla bean and scrape seeds into a 2-quart heavy saucepan, then add pod and remaining ingredients. Bring to a boil, stirring until sugar is dissolved, then boil until syrupy and reduced to about 1 1/3 cups, about 20 minutes. Cool to warm and discard vanilla bean pod.

　　Cooks' note:

　　• Syrup can be made 3 days ahead and chilled, covered. Reheat over low heat.