Caramelized Pineapple Sundaes Recipe

Caramelized Pineapple Sundaes Recipe
Caramelized Pineapple Sundaes Recipe photo by Taste of Home
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Caramelized Pineapple Sundaes Recipe

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Whenever we get a craving for a tropical escape, this super-simple recipe whisks us away in no time. Drizzling the sauce over salted caramel ice cream and taking a bite is just plain paradise. —Elisabeth Larsen, Pleasant Grove, Utah
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1/4 cup butter, cubed
  • 1/2 cup packed brown sugar
  • 1 fresh pineapple, peeled and cut into 1/2-inch cubes
  • 3 cups vanilla ice cream
  • 1/2 cup flaked coconut, toasted
  • 1/2 cup coarsely chopped macadamia nuts, toasted

Directions

In a large skillet, heat butter over medium heat; stir in brown sugar. Add pineapple; cook and stir 8-10 minutes or until tender. Remove pineapple with a slotted spoon; set aside.
Bring remaining juices to a simmer; cook 3-4 minutes or until thickened. Remove from heat. Layer pineapple and ice cream into six dessert dishes; sprinkle with coconut and nuts. Drizzle with reduced sauce. Yield: 6 servings.
Editor's Note: To toast coconut, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally.
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Caramelized Pineapple Sundaes in Cast Iron 2017

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  • 1/4 cup butter, cubed
  • 1/2 cup packed brown sugar
  • 1 fresh pineapple, peeled and cut into 1/2-inch cubes
  • 3 cups vanilla ice cream
  • 1/2 cup flaked coconut, toasted
  • 1/2 cup coarsely chopped macadamia nuts, toasted
  1. In a large skillet, heat butter over medium heat; stir in brown sugar. Add pineapple; cook and stir 8-10 minutes or until tender. Remove pineapple with a slotted spoon; set aside.
  2. Bring remaining juices to a simmer; cook 3-4 minutes or until thickened. Remove from heat. Layer pineapple and ice cream into six dessert dishes; sprinkle with coconut and nuts. Drizzle with reduced sauce. Yield: 6 servings.
Editor's Note: To toast coconut, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally.
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Caramelized Pineapple Sundaes in Cast Iron 2017

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