Grilled Pineapple Shortcake

Grill slices of pineapple and pound cake to make this delectable dessert recipe. Light pineapple-coconut ice cream adds a crowning touch.

Grilled Pineapple Shortcake
Servings: 8 Prep 10 mins Cook 12 mins Grill 7 mins


  • 3/4 cup orange-pineapple juice
  • 1 tablespoon cornstarch
  • 3/4 cup coconut-flavored rum (see Note)
  • 3 tablespoons dark-brown sugar
  • 1 teaspoon rum extract
  • 1/2 teaspoon coconut extract
  • 1 peeled and cored pineapple (about 9 ounces)
  • 1 small prepared pound cake (about 11 ounces)
  • 1 light pineapple-coconut ice cream (such as Haagen-Dazs)

Make It

1. Stir together 1 tablespoon of the juice and the cornstarch. Set aside. In a small saucepan, combine the remaining juice, rum and brown sugar. Bring to a boil over medium-high heat and simmer for 10 minutes. Stir in cornstarch mixture and extracts. Cook another 2 minutes. Set sauce aside.

2. Cut pineapple into 8 slices, each about 3/4-inch thick. Cut pound cake into 8 slices, each about 1-inch thick. Heat gas grill to medium or prepare charcoal grill with medium-hot coals.

3. Brush pineapple with some of the rum sauce. Grill 5 minutes, turning once, until grill marks form. Set aside. Grill pound cake slices 2 minutes or until grill marks appear, turning once.

4. Serve pound cake slices, topped with grilled pineapple and a scoop of ice cream. Drizzle with remaining sauce.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 289, Fat, total (g): 9, chol. (mg): 78, sat. fat (g): 5, carb. (g): 46, fiber (g): 1, pro. (g): 5, sodium (mg): 164, Percent Daily Values are based on a 2,000 calorie diet.