1. Make the Pineapple Caramel: In a heavy-bottomed medium saucepan over high heat, stir together the sugar and ½ cup water until the sugar is dissolved. When the mixture begins to simmer, stop stirring and do not touch the mixture. The mixture will begin to caramelize, turning golden and then a deep amber; this should take 8 to 10 minutes. Use the saucepan to swirl the mixture carefully to help it caramelize evenly, if necessary.
2. When the mixture turns from gold to amber, immediately remove from the heat and pour in the pineapple juice, whisking constantly. The caramel may seize up, but that’s OK! Return the pot to the heat and whisk gently until the caramel is completely dissolved, then bring to a simmer over medium heat. Simmer 10 minutes, until the mixture is slightly reduced, syrupy and very fragrant. Remove from the heat and whisk in the salt and butter until melted. The caramel will keep in an airtight container, refrigerated, for up to a month.
3. Make the Ice Cream Sundae: In a heavy-bottomed pan over medium-low heat, toast the coconut, stirring frequently, until golden brown and very fragrant. Remove the coconut to a bowl or plate to cool slightly.
4. Place the ice cream in a bowl and top generously with warm pineapple caramel and toasted coconut. Enjoy immediately.
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