Grilled Caramel Pineapple Dessert

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Ingredients

  • 1/2 cup sugar
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 large egg, white only, beaten
  • 1 tablespoon water
  • 1/4 teaspoon vanilla extract
  • 6 ounces pecan halves
  • Cooking spray
  • 1/4 cup sweetened coconut, toasted
  • 1 pineapple, peeled, cored and sliced into 12 slices
  • Butter
  • 1 pound cake, fresh or frozen, sliced into 12 slices
  • Caramel flavored ice cream topping
  • Vanilla ice cream, optional

Directions

  1. Preheat oven to 350°F.
  2. Put sugar, cinnamon, salt, cloves and nutmeg in a plastic bag. Shake to mix.
  3. In a medium bowl, beat the egg white, water and vanilla until frothy. Add the pecans and coat well. Remove the pecans from the bowl and place in the bag of sugar and spices. Shake the pecans in the bag until well coated.
  4. Spray a large rimmed baking sheet with nonstick cooking spray. Spread pecan mixture on sheet, bake 30 minutes, stirring after 15 minutes. Allow to cool.
  5. Toast coconut by placing it in a skillet. Cook over medium heat, stirring frequently, until the flakes are golden brown.
  6. Coat grill with nonstick cooking spray. Preheat grill to medium heat.
  7. Grill pineapple slices 1-2 minutes per side; remove from heat.
  8. Lightly butter both sides of the cake slices. Grill 1 minute per side.
  9. To assemble: Place a slice of grilled pound cake on a plate and alternate with grilled pineapple, using 2 slices of each for an individual portion. Drizzle with caramel topping, sprinkle with toasted coconut and top with sugared pecans.
  10. If desired, serve with vanilla ice cream.

https://www.cutco.com/learn/grilled-caramel-pineapple-dessert