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“This recipe was shared and given to me by Chef Jackie Olden in Palm Springs, CA. It is such a delightful, light dessert and so easy to prepare.”

Ingredients Nutrition


  1. Remove 6 rings from can and set aside.
  2. Refrigerate remainder rings for later use unless you will be preparing all of them.
  3. In a large frying pan, melt butter on medium-high heat.
  4. Add 1/4 cup of granulated sugar and cook until frothy, about 2 minutes, stirring often.
  5. Add 6 pineapple rings to frying pan.
  6. Sprinkle pineapple rings with about 2 tablespoons of sugar.
  7. Cook until lightly browned, about 3 minutes.
  8. Turn pineapple rings over.
  9. Sprinkle pineapple rings with remaining sugar.
  10. Sprinkle pineapple rings with lemon juice.
  11. Continue to fry for another 3 minutes or until lighthly browned.
  12. In the meantime, measure brandy or cognac into a small saucepan and bring to a light boil.
  13. When pineapple rings are done, turn down heat.
  14. Being very careful, tilt the saucepan with brandy and ignite using a match.
  15. Pour flaming brandy over pineapple rings in small amounts and let the flames die completely.
  16. Place pineapple rings in serving dishes.
  17. Scoop vanilla ice cream over pineapple.
  18. Serve warm.
  19. If desired, you may sprinkle some crushed pecans or crushed cashews as a sprinkle.

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