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Secure a large jar with a cover. Split the vanilla bean, and put the bean and scrapings into the jar. Add all three rums and the brown sugar. Peel and cube the pineapple. Place it into the jar. Cover the jar and let it sit at room temperature for a minimum of 48 hours. Drain the rum mixture off into a separate jar or bottle. The mixture will have small specks in it from the vanilla bean. If desired, strain it through a coffee filter or pieceof panty-hose to remove these particles. Save the pineapple cubes (Refrigerated) for use as a dessert topping on ice cream, etc.
Chill the rum mixture (Or place in a freezer to become slushy. Cut the limes into slim wedges, and squeeze into daquiri glasses, add the rum mixture, and garnish with the lime wedge. This recipe may be doubled quite easily. The leftover rum mixture keeps well in a freezer (Do not overfill the jar, leave room for expansion).
Double this recipe and freeze the leftovers in canning jars.
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