- 2 tablespoons unsalted butter
- ¼ cup brown sugar
- ½ pineapple, cored and cut into 8 half-moons (or 4 canned pineapple rings, cut in half)
- 1 pint coconut sorbet
- Melt the butter in a large skillet over medium heat. Add the sugar and cook, stirring, for 1 minute (the butter and sugar will remain separated).
- Add the pineapple and cook, swirling the pan, until the pineapple is tender and the sauce is smooth, 4 to 5 minutes per side. Serve the pineapple with the sorbet and drizzle with the sauce.