Split the vanilla bean and scrape out the pulp.

Add the vanilla pod and pulp to a small saucepan with brown sugar, lime juice, and salt.

Whisk together the mixture.

Place the saucepan over medium-high heat and bring to a boil, stirring until the sugar has dissolved.

Remove from the heat and let it cool down for 2 hours. Remove vanilla pod.

Once cool, transfer the syrup to a squeeze bottle or a sealable container.

Store in the refrigerator.

Preheat grill on high.

Peel and remove the core from the pineapple.

Cut the pineapple into eighths, lengthwise, and remove any prickly brown eyes.

Thread the pineapple pieces onto metal skewers lengthwise.

Coat the skewered pineapple on all sides with the vanilla-lime syrup.

Grill on all sides until golden brown, about 4 minutes per side, or until the pineapple is tender.

Serve with any remaining sauce.