This tropical dessert is a fun and unexpected treat for a crowd. No one will know that it comes together in just 15 minutes—or even faster if you buy a pineapple that’s already been peeled and cored. Either way, make sure the pineapple is fresh, not canned. When making the brown sugar glaze, keep the heat at medium—any hotter and the glaze could turn to caramel. Top each slice of caramelized pineapple with a generous scoop of vanilla or coconut ice cream and sprinkle with chopped roasted, salted macadamia nuts (or toasted slivered almonds) for a dessert that’s lick-the-plate good.


Credit: Antonis Achilleos; Prop Styling: Kay E. Clarke; Food Styling: Emily Nabors Hall

Recipe Summary

15 mins
15 mins
Serves 6


Ingredient Checklist


Instructions Checklist
  • Cut cored pineapple into 6 (1-inch-thick) rings. Melt butter in a large skillet over medium. Add sugar and vanilla; cook, stirring constantly, 1 minute. Add pineapple rings; cook, swirling skillet often, until pineapple is tender and sauce is smooth, about 5 minutes per side. Top with ice cream, and sprinkle with nuts.