Pineapple With Rum Caramel Sauce
|Canned pineapple slices||20 Ounce, drained (Reserve 1 Tablespoon Syrup, 1 Can)|
|Firmly packed light brown sugar||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Teaspoon|
Heat 2 tablespoons of the butter until foamy in a small saucepan.
Stir in reserved pineapple syrup, brown sugar, and lemon juice.
Cook 3 to 4 minutes, stirring constantly; remove from heat.
Stir in the rum.
Meanwhile, heat remaining 1 tablespoon butter in a large skillet.
Brown pineapple slices lightly on both sides.
Transfer slices to serving plates.
Spoon rum caramel sauce over each.