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

Preheat the oven to 400 degrees F.

Grease 10 cups of a muffin tin.

Strain the can of crushed pineapple, save juice for later.

Combine the pineapple, sugar, and butter, and mix well. Divide the pineapple mixture among the muffin cups.

Place a cherry in the center of each muffin cup, making sure cherry hits bottom of cup.

Place 1 biscuit in each cup on top of sugar and pineapple mixture.

Spoon 1 teaspoon reserved pineapple juice over each biscuit.

Bake for 12 to 15 minutes, or until golden. Cool for 2 minutes.

Invert the pan onto a plate to release the biscuits.

Serve warm.