Grilled pineapple shortcakes are a nice change from s’mores for a desert made on the BBQ grill. I bake the shortcakes earlier in the day so that they are ready to go at dinner time. The shortcake recipe that I use is pretty simple as I am not the worlds best baker so don’t be intimidated. The caramelization on the grilled pineapple is a sweet and smoky flavor that pairs nicely with the not too sweet shortcakes. Adding a grilled desert to you next BBQ will certainly impress your guests and this one is easy as pie. If you have a few dieters at the table nix the shortcakes and opt for honey sweetened Greek yogurt as a topping for the grilled pineapple.

Grilled Pineapple Shortcake


For the Shortcake (adapted from Alton Brown’s recipe)

  • 2 cups flour
  • 4 tsp baking powder
  • 3/4 tsp salt
  • 1 tbsp sugar
  • 2 tbsp butter
  • 2 tbsp shortening
  • 3/4 cup half and half
  • Zest of one lemon
  • ½ cup dry cranberries or golden raisins
  • 1 tsp vanilla

For the Grilled Pineapple

  • 1 ripe pineapple
  • ½ stick of butter
  • ¼ of honey
  • ¼ cup light brown sugar
  • 1 tsp cinnamon
  • ¼ tsp ground ginger
  • Sprinkle of salt



  1. Mix dry ingredients together then cut in the butter and shortening. Add the half and half, lemon zest, cranberries and vanilla. Mix until sticky dough forms.
  2. Spoon out on greased cookie sheet, and brush tops with melted butter and sprinkle of sugar. Bake at 450 for 15 minutes or until golden brown. Allow to cool on a wire rack and reserve until it’s time to grill the pineapple.

Grilled Pineapple

  1. Clean the fresh pineapple. Slice off top and bottom, cut into quarters. Trim out the core of the pineapple and then remove the hard outside. Be sure to go back and trim off more flesh as needed to get all the hard eyes out. Click here to enlarge the picture.
  2. Cut each quarter of the pineapple into 3-4 spears.
  3. Mix all the other ingredients except the salt in a microwave safe cup and heat for 20 seconds or less to melt the butter and make the glaze.
  4. Stir the glaze well and drizzle over the spears of pineapple.
  5. Put the pineapple on a hot grill for about 3 minutes a side, be sure and get all three sides on the heat. Flip when the side on the grill has strong grill marks, don’t leave it on too long or it will get mushy.
  6. Remove from the grill and put it back into the pan with the leftover glaze, toss the hot pineapple in the remaining glaze. Then lightly sprinkle with salt, this would be a great way to use sea salt if you have some.
  7. To serve slice the pineapple into bite size bits, spoon over a split shortcake and top with either whip cream or ice cream.

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