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Maui Madness




  1. Lightly toast the nuts in a small dry skillet over medium heat, stirring, until they are golden and fragrant, about 2 minutes.
  2. Immediately remove from skillet to prevent burning.
  3. Melt the butter in a medium skillet and cook the pineapple over medium heat, turning once, until tinged with gold, about 2 minutes per side.
  4. Stir in the molasses and simmer, spooning the sauce over the fruit, for 3 minutes.
  5. Transfer the pineapple to 4 shallow dessert bowls.
  6. Add the rum and lemon juice to the skillet and simmer, stirring, until slightly thickened, about 2 minutes.
  7. Place a scoop of the ice cream on each pineapple slice.
  8. Spoon the sauce over the ice cream.
  9. Sprinkle with the nuts and serve immediately.

Yields 4 servings.

Per Serving: 572 Calories; 24g Fat (36.2% calories from fat); 5g Protein;90g Carbohydrate; 7g Dietary Fiber; 46mg Cholesterol; 54mg Sodium

Exchanges: 0 Grain (Starch); 0 Lean Meat; 4 Fruit; 4 1/2 Fat; 2 Other Carbohydrates

Source: Short & Sweet - Melanie Barnard

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