1 (20 ounce) can crushed pineapple with juice
1 (20 ounce) can pineapple juice
1/4 cup honey, divided
1/2 pint beer
2/3 cup brown sugar
1 teaspoon apple pie spice
1/2 teaspoon salt
2 teaspoons vanilla extract
2 cups pomegranate juice
Melt pineapple over a small fire or in a large saucepan. Add top of pineapple and orange section. Bring to a simmer, stirring constantly so that no lumps remain.
Add pineapple juice and honey. Toss to combine. Stir in beer, sugar and brown sugar. Reduce heat to low; add 1/2 cup pineapple juice; return pan to stove to heat and stir. Cover and gently stir until sugar dissolves. Remove lid. Allow sauce to cool in pan. Pour pineapple syrup over pineapple; stir.
Stir pomegranate juice into pineapple mixture. Cover and chill. Refrigerate 1 hour or overnight. Serve warm or cold.
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