Preheat the oven to 325 degrees. Prepare 6 individual Pineapple Upside Down Cake molds, or 6 ramekins, or 6 mini Bundt pans by spraying with cooking spray. Set aside.

In a medium skillet heat the brown sugar, butter, pineapple juice, sea salt, cinnamon, and Tabasco Chipotle Pepper Sauce over medium heat until boiling. Allow it to boil for 3-4 minutes or until thickened.

Add four pineapple rings to the brown sugar mixture and cook for one minute per side. Remove from pan and place in the bottom of your molds, ramekins, or Bundt pans.

Place four more pineapple rings in the skillet and cook for one minute per side. Place two of the pineapple rings in the bottom of your molds, ramekins, or Bundt pans.

Remove the remaining two pineapple slices and chop. Set aside.

To make the sweet and spicy sauce add the pineapple juice, brown sugar, and Tabasco Chipotle Pepper Sauce to the pan that already has the brown sugar mixture in it. Bring to a boil and boil for 2-3 minutes or until thickened. Remove from heat and set aside.

In a large bowl cream the butter and sugar. Add in the egg and mix well.

Stir in the vanilla and sweet and spicy sauce.

In a medium bowl combine the flour, sea salt, baking soda, and cinnamon. Add half the flour mixture to the butter and sugar mixture. Stir well.

Add the sour cream to the mixture and stir until combined. Add the remaining flour mixture and mix until smooth.

Divide the batter between the 6 molds, ramekins, or mini Bundts. Each should be filled 2/3 of the way full.

Bake for 30-35 minutes or until a toothpick inserted into the middle comes out clean.

Allow the cakes to cool for 5 minutes then run a butter knife around the edges of the cake and remove from pans. Cool for 15 minutes.