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Preheat the oven to 300°F or 150°C (this is the temperature I use although my oven is fan-assisted so if yours is not, you may wish to use a higher temperature).
Peel and core the pineapple. Slice it into bite-size chunks and lay flat in one layer on a baking tray (I use pyrex).
Scatter the brown sugar/brown sugar Splenda evenly over the top.
In a glass, mix the coconut milk with the rum. Pour over the pineapple and put in the oven.
Cook for 30-35 minutes uncovered, turning and stirring every 10 minutes.
Serve the pineapple chunks warm with the sauce drizzled over the top. Whipped cream would also be a good addition!
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