Instructions: Cut pineapple in half lengthwise, including the top leafy section. Reserve 1/2 for breakfast.

Cut away the pineapple core and discard. With a small knife scoop out fruit from outer skin, being careful to leave outer skin intact. Cut pineapple into 1/2-inch cubes.

Over medium-high heat, melt butter in pan and add brown sugar. Stir until sugar dissolves. Add pineapple and saute in butter for 4 minutes. Add Grand Marnier to pan and ignite.

Place a scoop of ice cream, or yogurt in pineapple shell. Spoon pineapple pieces over ice cream and serve immediately.

This recipe yields 2 servings.

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