2 T. pineapple juice or water

1 T. brown sugar

2 tsp. better butter or trans-fat free spread

1/4 tsp. rum extract

8 pineapple rings, fresh or canned, packed in juice, drained

4 tsp. sour cream

1 T. finely chopped macadamia nuts

 

In a nonstick skillet set over medium heat, combine the juice or water, sugar, Better Butter or spread, and extract. Whisk to combine. Place the pineapple in the skillet. Cook for about 2 minutes on each side, or until sizzling. Place 2 pineapple rings on each of 4 dessert plates. Drizzle the pan sauce over the pineapple. Top each serving with 1 tsp. sour cream. Sprinkle on the nuts.

 

Yield: 4 servings

Calories: 113

Fat: 4g

Fiber: 1g