Prep Time

10 min

Total Time

10 min

Calories per serving




Ingredients (9)
  • 1 can (20 oz.) DOLE® Pineapple Slices
  • 1 stick (1/2 cup) unsalted butter
  • 1/2 cup packed brown sugar
  • 6 prepared individual shortcakes
  • 1 cup heavy (whipping) cream
  • 1 tbsp. cornstarch
  • 1 pint vanilla ice cream
  • 1/4 cup sweetened shredded coconut, toasted
  • Canned Pineapple Slices in Heavy Syrup
  1. Drain pineapple, reserve juice. Heat grill to medium-low.
  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.
  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.
  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.
  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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