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


  • 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 

    • 1

      Drain pineapple, reserving 1/3 cup juice and six pineapple rings (save remaining juice and pineapple for another use).

    • 2

      In a microwave-safe dish, combine, butter, brown sugar, vanilla, cinnamon, nutmeg, and reserved pineapple juice.

    • 3

      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.

    • 4

      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.

    • 5

      Top each slice of cake with a pineapple ring and a scoop of ice cream; drizzle with caramel topping. Serve immediately. Serves 6.

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