1/3 cup macadamia nuts — coarsely chopped
2 tablespoons unsalted butter
4 slices fresh pineapple
1/4 cup molasses
2 tablespoons dark rum
1 tablespoon lemon juice
1 pint coffee ice cream

Lightly toast the nuts in a small dry skillet over medium heat, stirring, until they are golden and fragrant, about 2 minutes. Immediately remove from skillet to prevent burning.

Melt the butter in a medium skillet and cook the pineapple over medium heat, turning once, until tinged with gold, about 2 minutes per side. Stir in the molasses and simmer, spooning the sauce over the fruit, for 3 minutes. Transfer the pineapple to 4 shallow dessert bowls.

Add the rum and lemon juice to the skillet and simmer, stirring, until slightly thickened, about 2 minutes.

Place a scoop of the ice cream on each pineapple slice. Spoon the sauce over the ice cream. Sprinkle with the nuts and serve immediately.