1/2 small pineapple, peeled, cored, cut lengthwise into 1/2-inch-thick spears
3 Tablespoons brown sugar
1 1/2 Tablespoons butter
1/4 teaspoon cinnamon
3 Tablespoons Kahlúa or other coffee liqueur
Vanilla ice cream
Preheat oven to 400°F.
Arrange pineapple in single layer in baking dish.
Sprinkle with brown sugar.
Dot with butter and sprinkle with cinnamon.
Drizzle Kahlúa over.
Bake until pineapple juices bubble, 25 minutes.
If necessary, transfer juices to small saucepan and boil until thickened to sauce consistency.
Arrange pineapple on plates.
Top with ice cream.
Spoon sauce over and serve hot.