Saute butter, sugar and pineapple chunks for 10 minutes in a saucepan
. Add orange juice
, 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.