In saucepan over medium heat, saute onions, ginger, jalapenos, and ground cumin for 6 minutes. Then add rum. Cook until almost all of the liquid has evaporated then add pineapple, lime juice and sugar. Bring to a simmer and turn off the heat. Add fresh cilantro, salt and freshly ground pepper to taste.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Cheryl Smith, Exec. Chef of Marion's, New York, NY