Grilled Pineapple Shortcake

The double plates are pretty for this picture - but imagine if the chocolate brown plate was instead a pool of chocolate sauce! Yum.

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.

Ingredient List:

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.


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