Add pineapple wedges, brown sugar, cinnamon, and nutmeg into a large Ziploc bag and gently toss until well coated.
Place a large pan over medium-high heat and melt the butte.
Immediately add the pineapple mixture and water.
Cook over for about 8 to 10 minutes or until pineapple is tender, flipping it occasionally.
Cool slightly and serve warm as a side dish or dessert topped with toasted coconut, whipped cream, and cherries.
