2 8-oz. cans pineapple chunks packed in juice, drained
1/4 cup packed light brown sugar
2 tablespoons finely grated fresh ginger
1 tablespoon fresh lime juice
1 pint vanilla ice cream
How to Make It
Melt butter in a large nonreactive skillet over medium-high heat. Add pineapple, brown sugar and ginger and cook, stirring, until sugar has dissolved and pineapple begins to brown, 3 to 4 minutes. Transfer to a bowl and let cool slightly. Stir in lime juice.
Divide ice cream among 4 bowls and spoon pineapple mixture on top. Serve immediately.