Grill slices of pineapple and pound cake to make this delectable dessert recipe. Light pineapple-coconut ice cream adds a crowning touch.




  • 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.

  • 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.

  • 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.

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

Nutrition Facts

289 calories; 9 g total fat; 78 mg cholesterol; 164 mg sodium. 46 g carbohydrates; 5 g protein;