I recently made Smoked Pork Ribs with Pineapple Glaze. The original recipe called for a 20 oz can of sliced pineapple, when all I really needed was the juice.
Well, when life gives you extra pineapple, caramelize it.
This is a delicious treat served alone or over ice cream. I used canned pineapple slices, but it also works great with canned pineapple cubes or fresh pineapple.
Caramelized Pineapple with Rum
Combine butter, brown sugar and rum in a skillet over medium and cook until butter is melted, about 1 minute.
Place pineapple in a single layer in the bottom of the skillet, spooning liquid over pineapple.
Sauté the pineapple until it turns a golden brown color, turning once.
Remove the pineapple from the pan and place on a serving dish.
Using a heat-proof rubber spatula, scrape the remaining caramel from the bottom of the pan and onto the pineapple.
If you want a little extra caramelization, place pineapple in a baking dish under the broiler for about 8 minutes or until the sugar starts to burn.
Serve warm alone or over ice cream.