You've got more than one shot to get this drink right, but why not do it properly the first time around? There's some serious prep time to this tequila concoction -- so allow yourself a week or so.
2 large just-ripe pineapple, trimmed, peeled, cored and cut into 2-inch chunks
2 (1-liter) bottles of 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, for at least 1 week, at room temperature, stirring it occasionally.
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