For the syrup:
1. In a pot add all the ingredients and heat for about 10 minutes.
For the pineapple:
1. Clean the pineapple externally and cut with a cooking ring the center of the pineapple.
2. In a frying pan add half of the butter and melt it.
3. Sauté the pineapple and as soon as it gets a nice color on both sides add the remaining butter and baste the pineapple.
4. Add the syrup and boil for about 5 minutes over medium heat or until softened.
5. Serve with 2 tablespoons of the syrup, the pistachio of Aegina and the vanilla ice cream.