* 1 (10 oz) can crushed pineapple
* 1/2 cup packed light brown sugar
* 1/4 cup butter, at room temperature
* 10 maraschino cherries
* 1 (12 oz) package refrigerated biscuits (10 count)

Pre-heat the solar oven while preparing the biscuits.

Drain the can of crushed pineapple, saving the juice for later. Grease 10 cups of a muffin tin.

Combine the pineapple, sugar, and butter; mix well. Divide the pineapple mixture among the muffin cups. Place a cherry in the center of each muffin cup, making sure the cherry hits the bottom of th cup. Place 1 biscuit in each cup on top of the pineapple mixture. Spoon 1 tsp reserved pineapple juice over each biscuit.

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