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Prep time
10 min
Cook time
9 min
Makes
4 servings
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 ice cream topping and pineapple and cook, stirring, until heated through, about 2 minutes.
Arrange pineapple on dessert plates. Top with Breyers® Original Extra Creamy Vanilla and drizzle with sauce.
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