This is a great dessert whenever you have the grill hot. It is a perfect finish to the Ginger Lime Sesame Pork entrée. I’ll outline the basic ingredients below – and you can substitute and vary to your heart’s (and your pantry’s) delight.
Pound Cake, sliced – homemade (oh yeah!) or your favorite bakery brand – I’ve even used Sara Lee frozen
Fresh Pineapple – yep! It needs to be fresh. Peeled, cored and sliced.
Brown Sugar – ½ cup
Butter – 2 tablespoons, melted
Fresh Lemon Juice – ½ of one lemon – or to your taste
Ground Cinnamon – 1 teaspoon – optional
Fresh Fruit – your choice. Berries, kiwi, star fruit – I go for the fruit with the brightest color and the ripest scent.
Ice Cream or Whipped Cream – your choice. Imagine coconut ice cream when you’re in a pina colada mood, or vanilla bean ice cream with fresh strawberries and shaved chocolate.
Garnish – if you like – shaved dark chocolate, drizzled chocolate sauce, toasted nuts, and so on…
Mix the brown sugar, melted butter, lemon juice and cinnamon in a small bowl. Brush over pineapple slices. Place on hot grill and grill for approx 1 minute per side or until browned. (Can’t use a grill? I have done these on the stove in a “grill pan” which is a pan with a ridged bottom – it gives very nice “grill marks!”)
On each plate, place 1 slice of pound cake and top with a grilled pineapple slice. Place a scoop or two of ice cream or a dollop of whipped cream on the side and garnish with fresh fruit, chocolate, nuts, etc.