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Carmelized Pineapple with Nutella Sauce
NOTE: Creole cream cheese is more like sour cream than cream cheese. I like the tang of it. If you want to keep it sweet, use the regular version of cream cheese.

1 can sliced pineapple rings in juice
4 oz creole cream cheese (or regular cream cheese, softened)
1/2 jar Nutella chocolate hazelnut spread
2 tbs half & half
chopped nut topping (or toasted hazelnuts, chopped)

Heat a non-stick skillet to medium heat.  Add slices of pineapple to skillet. When the pineapple rings start turning brown, flip them over and let them brown gently on the other side. Do not stack slices or overcrowd pan. You may need to do this in batches, depending on how many folks you need to feed.

While pineapple is carmelizing (keep an eye on it!!), whisk reserved pineapple juice (from the can) into cream cheese to sweeten. Add sugar if necessary.

In a small BBQ sauce-type pot over low heat, add nutella and half & half, stirring to incorporate and melt gently. When mixture is smooth and glossy, it's ready.

On a plate, add a dollop of sweetened creole cream cheese. Place a pineapple ring on top and drizzle with chocolate sauce. Top with chopped nuts.