Dulce de Leche-Pineapple Ice Cream Sundaes

• 3 tablespoons unsalted butter
• 1/2 pineapple, peeled, cored, quartered and sliced
• Kosher salt
• 1/2 cup dulce de leche, plus more for topping
• 2 brioche rolls, split
• 3/4 cup cold heavy cream
• 1/2 teaspoon pure vanilla extract
• 1 pint coconut or vanilla ice cream
• Toasted coconut flakes, for topping

1. Preheat the oven to 350 degrees F. Melt the butter in a large skillet over medium-high heat.
2. Add the pineapple and a pinch of salt; cook, turning the pineapple occasionally, until softened and browned in spots, 5 to 7 minutes.
3. Reduce the heat to medium and stir in 1/4 cup dulce de leche.
4. Cook until the pineapple is glazed, 2 to 3 more minutes.
5. Remove from the heat; let cool slightly.
6. Place the rolls, cut-side up, on a baking sheet; bake until lightly toasted, about 3 minutes.
7. Beat the heavy cream, vanilla and a pinch of salt in a medium bowl with a mixer on medium speed until stiff peaks form, 1 to 2 minutes; fold in 2 tablespoons dulce de leche until just combined.
8. Spread each roll half with about 1/2 tablespoon dulce de leche and top with the pineapple mixture.
9. Top with ice cream, the whipped cream, dulce de leche and coconut.
10. Photograph by Con Poulos

unsalted butter, pineapple, kosher salt, dulce de leche, brioche rolls, cold heavy cream, vanilla, coconut, coconut flakes

Taken from www.foodnetwork.com/recipes/food-network-kitchens/dulce-de-leche-pineapple-ice-cream-sundaes.html (may not work)