- 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
- 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.
- 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.