Active Time
N/A
Total Time
20 MIN
Yield
Serves : 4
© David De Vleeschauwer

How to Make It

Step

In a large skillet, cook the butter over high heat until lightly browned, 1 to 2 minutes. Stir in the brown sugar and cinnamon. Add the pineapple and cook over moderate heat, shaking the skillet, until the sugar is melted and the pineapple is slightly tender, about 2 minutes. Flip the pineapple spears. Add the rum, carefully ignite and cook until the flames subside. Transfer to plates and serve with ice cream.

Notes

To save time, buy precut fresh pineapple chunks from the salad bar in the deli section of your supermarket.

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