2 large just ripe pineapple, trimmed, peeled, cored, cut into 2 inch chunks
2 (1 liter) bottles gold tequila
1/2 cup packed light brown sugar
2 whole vanilla beans

In a large, decorative jar, combine the pineapple chunks and tequila. Add the sugar and vanilla beans. Cover and let the tequila stand at room temperature, stirring it occasionally, for at least 1 week.