Carmelized Pineapple with Sorbet

2 Tbsp. Unsalted Butter

1/4 C. Brown Sugar

1/2 of a Pineapple, cored and cut into half circles. (or 4 canned pineapple rings cut in half - I recommend fresh pineapple because the canned ones are usually sliced too thin - a thicker slice works better).

1 Pint Coconut Sorbet or Vanilla Ice Cream

Melt the butter in a large skillet over medium heat. Add the sugar and cook, stirring, for 1 minute. Add pineapple and cook (swirling skillet frequently) until the pineapple is tender and the sauce is smooth (4 to 5 minutes per side). Serve with sorbet and drizzle with remaining sauce. 

Recipe by Sara Quessenberry