- 4 tablespoons butter
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 fresh pineapple
- 1/2 cup dark rum
- Toasted coconut, for garnish
- Vanilla ice cream, for serving
Heat a large skillet over high heat and add butter to melt. Once melted, add the brown sugar, cinnamon and salt. Bring to a bubble then add the pineapple and cook for a minute or two. Flip to cook the other side.
Pour rum into a measuring glass. When the pineapple is cooked and golden brown, add the rum in the middle of the pan. Stand back from the pan and tip it towards the flame to flambé. Let the flame die down a bit without moving the pan then remove from heat.
Place two planks of the pineapple into a serving dish and top with a scoop of ice cream. Garnish with toasted coconut.