- 4 slices pineapple
- 1 Tbsp. (15 mL) Becel® Buttery Taste margarine*
- 1 tsp. (5 mL) seeded and chopped habanero chili pepper
- 1/2 cup (125 mL) caramel ice cream topping
- 2 cups (500 mL) Breyers® Creamery Style™ Natural Vanilla Ice Cream
Grill or cook pineapple in large nonstick skillet over medium-high heat, turning once, until caramelized, about 6 minutes. Set aside.
Melt margarine in same skillet and cook habanero chili pepper, stirring, 30 seconds. Add caramel topping and pineapple and cook, stirring, until heated through, about 2 minutes.
Arrange pineapple on dessert plates. Top with Breyers® Creamery Style™ Natural Vanilla Ice Cream and drizzle with sauce.
*Becel Gold in Quebec.