Sauteed Pineapple with Rum Sauce

Ingredients

• 2 tablespoons rum dark
• 3 pound pineapple trimmed peeled quartered (labeled "extra sweet")
• 0.3 cup sugar 
• 5.5 tablespoons butter unsalted
• 2 ounces walnuts coarsely chopped

Equipment

• frying pan
• paper towels
• sauce pan
• slotted spoon

Directions

1. Cut off and discard core from pineapple quarters, then cut each quarter lengthwise into 5 pieces.
2. Heat 1/2 tablespoon butter in a 12-inch heavy skillet over moderate heat until just melted, then add walnuts and cook, stirring, until a shade darker, about 2 minutes.
3. Transfer walnuts with a slotted spoon to paper towels to drain and wipe skillet clean.
4. Heat 1 tablespoon butter in skillet over moderately high heat until foam subsides, then sauté one third of pineapple, turning over occasionally, until golden, 4 to 5 minutes.
5. Transfer to a platter. Sauté remaining pineapple in 2 batches in same manner, using 1 tablespoon butter per batch and transferring to platter.
6. While last batch of pineapple cooks, heat sugar, rum, and remaining 2 tablespoons butter in a small heavy saucepan over moderately low heat, stirring, until sugar is dissolved, about 2 minutes.
7. Remove from heat.
8. Serve pineapple with sauce spooned on top and sprinkled with walnuts.