Recipe courtesy of Ike Green
Print
Total:
20 min
Prep:
5 min
Cook:
15 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 2 whole ripe pineapples cut in half and scooped out, boat shape, with insides cut into chunks
  • 6 ripe bananas, sliced
  • 4 ounces light brown sugar
  • 1 pint orange juice
  • 2 ounces sweet butter
  • 1 tablespoon cinnamon
  • 2 tablespoons cornstarch
  • 1/2 cup dark rum
  • vanilla ice cream

Directions

Saute butter, sugar and pineapple chunks for 10 minutes in a saucepan. Add orange juice and cinnamon, bring to a boil. Dilute cornstarch with two tablespoons water, add to sauce. Reduce heat and let simmer for three minutes. Add bananas, simmer for two minutes, turn heat off. 

Divide half the banana mixture among the pineapple shells and top each with one scoop vanilla ice cream. Pour the remaining sauce mixture on top of the ice cream and then the rum, and light the rum with a flame.

Use extreme caution when igniting alcohol. Remove the pan from the heat source before adding the alcohol. Pour the alcohol into the pan and carefully ignite with a match or click lighter. Return the pan to the heat and gently swirl to reduce the flames.

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