Ingredients
>
2 1/2 cups fresh pineapple chunks
>
3/4 cup sliced almonds
>
1/4 cup butter
>
1/2 cup brown sugar
>
1/2 tsp vanilla
>
1 tbsp rum (optional)
>
1/8 tsp salt
>
4 cups vanilla or butter pecan ice cream
>
1/2 cup whipped cream
Steps
1
Cut the pineapple into smaller cubes. In a large nonstick skillet, toast the almonds on medium 4 min., until golden, stirring constantly. Wipe out skillet.
2
In same skillet, melt the butter on medium. Add brown sugar, vanilla, rum (optional), and salt and cook 2 min., until sugar has dissolved, stirring. Add pineapple, stirring to coat. Cook 5 min., until tender and liquid is syrupy. Let cool completely.
3
Add ½ cup ice cream to each of 4 tall sundae or parfait glasses. Spoon some of the pineapple mixture on top and sprinkle with 1 tbsp almonds. Repeat layering, then top with a dollop of whipped cream and a sprinkle of toasted almonds.
