Grilled Pineapple Shortcake

Grill slices of pineapple and pound cake to make this delectable dessert recipe. Light pineapple-coconut ice cream adds a crowning touch. Prep Time: 10 Mins
Total Time: 29 Mins
Servings: 8 Servings


Ingredients:
-3/4 cup orange-pineapple juice
-1 tablespoon cornstarch
-3/4 cup coconut-flavored rum (see Note)
-3 tablespoons dark-brown sugar
-1 teaspoon rum extract
-1/2 teaspoon coconut extract
-1 peeled and cored pineapple (about 9 ounces)
-1 small prepared pound cake (about 11 ounces)
-1 pint light pineapple-coconut ice cream (such as Haagen-Dazs)

Directions:
1. Stir together 1 tablespoon of the juice and the cornstarch. Set aside. In a small saucepan, combine the remaining juice, rum and brown sugar. Bring to a boil over medium-high heat and simmer for 10 minutes. Stir in cornstarch mixture and extracts. Cook another 2 minutes. Set sauce aside.

2. Cut pineapple into 8 slices, each about 3/4-inch thick. Cut pound cake into 8 slices, each about 1-inch thick. Heat gas grill to medium or prepare charcoal grill with medium-hot coals.

3. Brush pineapple with some of the rum sauce. Grill 5 minutes, turning once, until grill marks form. Set aside. Grill pound cake slices 2 minutes or until grill marks appear, turning once.

4. Serve pound cake slices, topped with grilled pineapple and a scoop of ice cream. Drizzle with remaining sauce.

5. Note: You could substitute additional juice for the rum, if desired.

Nutrition Facts:
Calories 289, Total Fat 9 g, Saturated Fat 5 g, Cholesterol 78 mg, Sodium 164 mg, Carbohydrate 46 g, Fiber 1 g, Protein 5 g.Percent Daily Values are based on a 2,000 calorie diet