TOOLBELT DIVA's Note:
From the Summer issue of It's All Fresh. Barbecuing Tip: Don’t forget to give your barbecue a good brush before attempting to cook any dessert. You don’t want your pound cake to taste like chicken and ribs or olive oil and garlic basted steak. I don’t want you to come knocking at my door with pound cake tasting like chicken fried “whatever” demanding compensation. If you are a barbecuing enthusiast (like me), you will have lots of grilling toys that will not touch the barbecue grill, still give you beautiful results and not fail to Wow your guests with a Start to Finish Meal, Outdoors. You deserve respect for your efforts. We started our barbecue party with Peach Melba Planked Brie. Here, then is the dessert.
My Private Note
Units: US | Metric
- 1In a small saucepan whisk together rum, honey, orange juice and cinnamon.
- 2Simmer over medium heat 3-5 minutes, until thick and syrupy.
- 3Remove from heat and let cool slightly.
- 4Cut the pineapple into half, lengthwise and then cut each half into six long wedges; you will have 12 pieces.
- 5Brush the pineapple wedges with the glaze and place on tray.
- 6Brush melted butter over each side of pound cake slices.
- 7Barbecue pineapple over medium heat, brushing frequently with glaze and turning occasionally, until caramelized and golden.
- 8Barbecue pound cake slices, 2 minutes per side, until toasty and warm.
- 9Serve grilled pineapple and pound cake with scoops of vanilla ice cream sprinkled coconut, and drizzled with remaining rum and honey glaze.
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Nutritional Facts for Rum and Honey Grilled Pineapple on Toasted Pound Cake
Serving Size: 1 (141 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 447.6
- Calories from Fat 184
- Total Fat 20.5 g
- Saturated Fat 12.6 g
- Cholesterol 141.6 mg
- Sodium 276.0 mg
- Total Carbohydrate 59.6 g
- Dietary Fiber 1.9 g
- Sugars 31.0 g
- Protein 5.0 g