- With the rack in the middle position, preheat the oven to 180°C (350°F).
- In a bowl, combine 60 ml (1/4 cup) of the brown sugar with the flour, spices and butter. Add the nuts. Set aside.
- In an ovenproof non-stick skillet over medium-high heat melt the remaining 125 ml (1/2 cup) brown sugar with the whisky and vanilla extract. Add the pineapple slices and brown for about 2 minutes per side. Remove from the heat and top with the nut mixture. Transfer skillet to oven and bake for about 25 minutes.
- Serve with vanilla ice cream.