Ingredients
- 4 slices pineapple
- 1 Tbsp. margarine
- 1 tsp. seeded and chopped habanero chili pepper
- 1/2 cup caramel ice cream topping
- 2 cups Breyers® Original Extra Creamy Vanilla
Directions
-
Grill or cook pineapple in large nonstick skillet over medium-high heat, turning once, until caramelized, about 6 minutes. Set aside.
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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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