Dessert From the Grill

“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

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

• 1 can (20 ounces) sliced pineapple
• 1 teaspoon butter
• 1/2 teaspoon brown sugar
• 1/4 teaspoon vanilla extract
• 1/8 teaspoon ground cinnamon

[/ingredients-left]
[ingredients-right]

• 1/8 teaspoon ground nutmeg
• 6 sliced pound cake
• Vanilla ice cream
• Caramel ice cream topping

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ]Drain pineapple, reserving 1/3 cup juice and six pineapple rings (save remaining juice and pineapple for another use). [/step-item]

[step-item number=”2″ image_url=”” title=”” ]In a microwave-safe dish, combine, butter, brown sugar, vanilla, cinnamon, nutmeg, and reserved pineapple juice.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]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. [/step-item]

[step-item number=”4″ image_url=”” title=”” ]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. [/step-item]

[step-item number=”5″ image_url=”” title=”” ]Top each slice of cake with a pineapple ring and a scoop of ice cream; drizzle with caramel topping. Serve immediately. Serves 6.[/step-item]

[/step-list-wrapper]

Originally Published in Reader's Digest