Dessert From the Grill

Complete a grilled meal with this light, refreshing dessert. Brush the 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.


  • 1 can (20 ounces) sliced pineapple, drained
  • 1 teaspoon butter
  • 1/2 teaspoon brown sugar
  • 1/4 teaspoon vanilla extract
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 6 slices pound cake
  • Vanilla ice cream
  • Caramel ice cream topping


  • 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 the butter, brown sugar, vanilla, cinnamon, nutmeg and reserved pineapple juice. Microwave, uncovered, on high for 1-2 minutes or until bubbly. Brush half of the mixture on both sides of pineapple rings and cake slices.
  • Grill, uncovered, over medium heat, cook pineapple and cake for 1-2 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 scoop of ice cream; drizzle with caramel topping. Serve immediately.

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