You will need
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1
can (20 oz.) DOLE® Pineapple Slices
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1
stick (1/2 cup) unsalted butter
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1/2
cup packed brown sugar
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6
prepared individual shortcakes
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1
cup heavy (whipping) cream
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1
tbsp. cornstarch
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1
pint vanilla ice cream
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1/4
cup sweetened shredded coconut, toasted
Method
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1
Drain pineapple, reserve juice. Heat grill to medium-low.
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2
Melt butter and brown sugar in a heavy medium saucepan, over medium-low heat, stirring often. Place pineapple slices and shortcakes on separate baking sheets. Brush both sides of each with some butter mixture.
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3
Stir reserved pineapple juice, cream and cornstarch into butter mixture. Stir over medium-low heat, until bubbly and thickened. Remove from heat; cover to keep warm.
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4
Grill shortcakes 4 to 6 minutes, turning once, until light golden and crisp. Grill pineapple slices 5 to 9 minutes, turning once, until browned and hot.
00:00 -
5
To serve: Place shortcakes on dessert plates. Top each with a small scoop of ice cream and 2 pineapple slices. Spoon some warm sauce over each, sprinkle with coconut and serve immediately. Alternatively, spoon ice cream into a sundae glass and top with shortcake, pineapple, sauce, and coconut.
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