1/2 ripe pineapple-peeled, cored and cut into 8 long spears (see Note)
1/2 cup dark rum
Vanilla ice cream, for serving
How to Make It
In a large skillet, cook the butter over high heat until lightly browned, 1 to 2 minutes. Stir in the brown sugar and cinnamon. Add the pineapple and cook over moderate heat, shaking the skillet, until the sugar is melted and the pineapple is slightly tender, about 2 minutes. Flip the pineapple spears. Add the rum, carefully ignite and cook until the flames subside. Transfer to plates and serve with ice cream.
Notes: To save time, buy precut fresh pineapple chunks from the salad bar in the deli section of your supermarket.