3/4 c. drained, crushed pineapple
1/2 c. soft butter
1/2 c. brown sugar, packed
1 tsp. cinnamon
1 can refrigerator biscuits

Mix pineapple, butter, sugar and cinnamon. Spoon into 10 large, greased muffin cups. Place biscuits over mixture. Bake 10 to 12 minutes at 425 degrees. Let cool for 5 minutes then invert to remove from pan.