Recipe information
Yield
2 servings; can be doubled or tripled
Ingredients
1/2 small pineapple, peeled, cored, cut lengthwise into 1/2-inch-thick spears
3 tablespoons brown sugar
1 1/2 tablespoons butter
1/4 teaspoon cinnamon
3 tablespoons Kahlúa or other coffee liqueur
Vanilla ice cream
Preparation
Step 1
Preheat oven to 400°F. Arrange pineapple in single layer in baking dish. Sprinkle with brown sugar. Dot with butter and sprinkle with cinnamon. Drizzle Kahlúa over. Bake until pineapple juices bubble, 25 minutes.
Step 2
If necessary, transfer juices to small saucepan and boil until thickened to sauce consistency. Arrange pineapple on plates. Top with ice cream. Spoon sauce over and serve hot.
