“I complete a grilled meal with this light, refreshing dessert. By the time we’re done eating, the coals have cooled to the right temperature. I brush slices of pineapple and pound cake with a sweet sauce, toast them on the grill, and top ’em with ice cream and convenient caramel sauce.”
— Becky Gillespie, Boulder, Colorado
- 1 can (20 ounces) sliced pineapple
- 1 teaspoon butter
- 1/2 teaspoon brown sugar
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 6 sliced pound cake
- Vanilla ice cream
- Caramel ice cream topping
How to make it
Drain pineapple, reserving 1/3 cup juice and six pineapple rings (save remaining juice and pineapple for another use).
In a microwave-safe dish, combine, butter, brown sugar, vanilla, cinnamon, nutmeg, and reserved pineapple juice.
Microwave, uncovered, on high for 1 to 2 minutes or until bubbly. Brush half of the mixture on both sides of pineapple rings and cake slices.
On an uncovered grill over medium heat, cook pineapple and cake for 1 to 2 minutes on each side or until golden brown, brushing occasionally with remaining pineapple juice mixture.
Top each slice of cake with a pineapple ring and a scoop of ice cream; drizzle with caramel topping. Serve immediately. Serves 6.