Pineapple Upside-Down Biscuits

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)

Heat the oven to 400 degrees F.

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

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 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.