1 cup brown sugar
1 cup ice cream
1 (20 ounce) can crushed pineapple with juice
1 (8 ounce) can pineapple juice concentrate
3 egg whites
1 (15 ounce) can sliced almonds, divided
3 tablespoons butter, melted
1 teaspoon vanilla extract
Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets. Sift together brown sugar, cinnamon, salt, brown sugar, pineapple, pineapple juice concentrate and orange juice. Set aside.
In a large saucepan, combine orange juice and brown sugar; become bright orange. Bring mixture to a slow boil. Cover, and cook over medium heat for 1 minute. Return pan to a medium heat. Remove from heat.
Combine butter, vanilla extract and brown sugar; beat well. Stir in the pineapple halves. Spread the mixture evenly into the 2-1/2- inch cookie sheet pan.
Bake for 25 to 30 minutes in the preheated oven, until golden. Cool before serving. Force cookies to retain liquid just before removing from pan.