Grilled pineapple desserts are ideal for summertime BBQs whether served on their own, with ice cream, or these coconut shortcakes and lime whipped cream.
If you know time will be short the day you want to serve this dessert, make the shortcakes the day before and throw the pineapple slices on the outdoor grill after dinner is cooked but the grill is still hot.
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I've never had the large kitchen of my dreams, but have always been blessed with patios and decks for outdoor entertaining. Since our dinner parties are usually for a group of 10 friends or more, summertime BBQs are our favorite way to entertain when we're not constrained by how many chairs we can fit around our dining room table.
Grilled veggies are a popular item on the menu, but so are grilled fruits. Especially for desserts such as grilled peaches with ginger cookies for ice cream parfaits and grilled watermelon with lime and mint.
This grilled pineapple shortcake is perfect for your next BBQ. The shortcake can be made the day before, and pineapple slices can be thrown on the grill while you grill up the rest of dinner. You can even throw the shortcake slices on the grill if that’s how you roll.
Keep in mind, grilled pineapple is fantastic by itself as a side dish with a squirt of lime juice, with ice cream (think coconut ice cream!), or sandwiched in these coconut shortcakes with lime whipped cream.
❤️ Why you'll love this recipe
- Make the shortcakes ahead and re-warm on the grill while the pineapple slices cook.
- Eliminate the shortcakes and serve grilled pineapple with vanilla ice cream or simply topped with the lime whipped cream.
🧅 Main Ingredients + Notes
The secret to many dishes often lies in the ingredients. For example, some ingredients make a huge difference to the flavor and/or texture of the finished recipe. And purchasing the right ingredients can save you valuable time in the kitchen.
This list only covers ingredients that require some notes. For all of the ingredients, measurements, and directions, go to the Recipe Card at the bottom of this post.
- Coconut flour - This flour is very finely ground dried coconut meat from the heart of the coconut. It cannot be substituted for traditional wheat flour on a 1:1 basis as coconut flour reacts to liquid much differently from grain-based flours. Also, coconut flour is not the same as coconut powder. You'll find coconut flour in the baking goods aisle of your grocery, likely with specialty flours.
- Finely shredded coconut - Use either unsweetened desiccated coconut or unsweetened finely shredded coconut. These products are essentially the same except that desiccated coconut is cut into smaller pieces rather than longer shreds.
- Turbinado sugar - This type of sugar is also called raw sugar. It's a coarse sugar with larger crystals and golden brown in color.
- Pineapple - Either fresh fully ripe pineapple or canned and drained pineapple rings.
Disclosure: This post may contain affiliate links to products and foods I use in my kitchen. This means that at no additional cost to you, I will earn a commission if you click through and make a purchase. To view my entire storefront of recommended kitchen tools and equipment, check out my shop on Amazon.
🔪 Recommended Equipment
Having the right equipment for recipes makes prepping much easier. If you want more fuss-free prepping and cooking, check out my updated list of favorite kitchen tools and equipment.
- Kitchen scales
- Mini-tart pans 5.5-inches in diameter
- Standing mixer or hand mixer
- Chef's knife
- Pineapple corer (if you work with fresh pineapple)
- Outdoor grill or stove-top indoor grill pan
- Grill mat (if using an outdoor gas or charcoal grill)
📝 Instructions Overview
Detailed instructions for making this grilled pineapple dessert are in the recipe card below, but here's an overview!
Step 1
Make the shortcakes. Weigh the flours and whisk them together with the coconut, baking powder and salt. Set aside.
Cream together the sugar and butter. Beat in the egg.
Alternate adding the flour mixture with the cream to form a shorcake batter
Step 2
Bake. Butter the tart pans and divide the the batter between the pans. Bake.
The shortcakes can be baked the day before you need them. Wrap them in plastic wrap and store in the refrigerator.
Step 3
Make the lime whipped cream. This can be done a few days ahead and stored in an airtight container in the refrigerator.
Step 4
Prep the pineapple. If you purchase a pineapple from the store to use instead of canned pineapple rings, you'll need to slice off the outer rough skin of the pineapple and use a pineapple corer to quickly remove the tough inner core.
Next, slice the pineapple into rings using a sharp kife.
Step 5
Grill the pineapple slices. Stir the honey into melted butter and baste the pineapple slices. Sear on a hot grill or a grill mat. If you grill them directly on the grates, oil them first.
Step 6
Assemble. Slice the shortcakes in half and place the grilled pineapple slices on top of one half with a dollop of lime whipped cream. Top with the other half and a few shavings of lime zest.
👩🍳 Tips
- I always recommend weighing flour for any recipe involving baking, whether for breads or cake. A kitchen scale is a very inexpensive investment, but goes a long way to getting consistency in your baked goods.
- Cold cream whips more easily than when slightly warm.
- The turbinado sugar is optional, but adds a nice crunch to the tops of the shortcakes.
- Grill the pineapple slices until they soften and are warm all the way through. Grill them over indirect heat on a preheated grill or on a grill mat. Otherwise there will be flare ups due to the honey.
- If you grill the pineapple slices directly on the grill grates, be sure to oil them first. Otherwise, the pineapple flesh may stick to the grates.
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Grilled Pineapple Dessert with Coconut Shortcakes
Equipment
- Stand mixer or hand mixer
- Grill or stovetop grill pan
- Grill mat (if using a gas or charcoal grill)
Ingredients
Coconut Shortcakes
- 2.2 ounces (½ cup) all-purpose flour
- 1.1 ounces (¼ cup) coconut flour
- ½ cup finely shredded unsweetened coconut or fine desiccated coconut
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- ½ cup granulated sugar
- 3 tablespoons unsalted butter room temp
- 1 large egg
- ¼ cup whipping cream
- 1 teaspoon turbinado sugar (raw sugar) optional
Lime Whipped Cream
- ⅓ cup whipping cream
- 1 tablespoon granulated sugar
- zest of one lime
Grilled Pineapple
- 1 tablespoon honey
- 1 tablespoon unsalted butter
- 4 pineapple rings (cut from fresh fully ripe pineapple or canned, drained rings)
Instructions
- Preheat the oven to 325˚F. Butter four 5 ½" tart molds.
- Combine the flours, coconut, baking powder, and salt and thoroughly mix.
- Cream together the butter and sugar, mixing on medium-high for about 3 minutes. Add the egg and beat another 2 minutes.
- Add the flour mixture, alternating with the cream, in thirds to the bowl. It will be very thick. Spoon the dough into the tart molds. Sprinkle with turbinado sugar.
- Bake at 325˚F for 15 minutes, or until a knife inserted in the middle comes out clean.
- If you purchase a pineapple from the store instead of using canned pineapple rings, slice off the outer rough skin from the pineapple using a chef's knife. Be sure to remove all of the prickly skin. Next, Stand the pineapple upright, and remove the core using a pineapple corer. Finally, lay the cored pineapple on its side and slice it into ½" thick rings.
- Melt the butter and mix with the honey over medium heat. Heat the grill and either oil the grates or lay a grill mat over them. Baste the pineapple rings with the melted butter and grill on high heat over indirect heat for 2 minutes per side. The pineapple rings should be slightly softened and have grill marks from the grate.Pro tip: A grill mat is the best way to grill anything IMO, especially tender food that may fall apart during grilling. You will still get grill marks even with using a grill mat.
- Whip the whipping cream using a mixer until soft peaks form. Add the sugar and lime and continue to whip on high for 30 seconds, I like mine with medium stiff peaks - just be careful not to over whip!
- Slice each coconut shortcake in half to form a 2-layer shortcake. Place the grilled pineapple in the middle and top with whipped cream.
Renee
I can't even describe how much I want those coconut shortcakes right now.
The Wimpy Vegetarian
Me too. They're all gone. They didn't last long at all... 🙂
Jennifer @ Peanut Butter and Peppers
I just love it! Perfect for the summer!
The Wimpy Vegetarian
I agree. I'm making them again!!
Marlene @Nosh My Way
Such a genius idea to use coconut for shortcakes and then use pineapple instead of strawberries. I
The Wimpy Vegetarian
Thanks so much Marlene!
lizthechef
Just home from a week in Kauai, your recipe sounds perfect for our next dinner party - thanks for the great tips re summer entertaining...
The Wimpy Vegetarian
Thanks so much Liz! It sounds like you had a wonderful time in Kauai!! Welcome home!
Valerie Cathell Clark
This is so up my alley! I love the coconut and fresh pineapple dessert for a summer BBQ!
The Wimpy Vegetarian
Thanks Valerie!
cheri
Great tips for a party Susan, I always make too much food. Love these shortcakes with the grilled pineapple, coconut and pineapple are a match made in heaven. Have a great week!
The Wimpy Vegetarian
thanks so much cheri!! You have a great week too 🙂
Dorothy ShockinglyDelicious
Impossibly elegant, yet so very island-approachable!
The Wimpy Vegetarian
I could eat these every night!
Shaina Wizov
These sound delicious! Perfect flavors for summer.
Constance Smith
Coconut and pineapple are my FAVORITE combination ever! I love these!
Lori Yates
I'm with you 100% on this one. We also have a very small house. It suits the two of us perfectly for now, but the dining room isn't conducive at all to even 4 people, let alone more. So I really take advantage of the warmer weather when people can be out in the yard!
I could eat grilled pineapple all day long in the summer! I love it on top of a burger, and also in sweet desserts like this one, too. Love the idea of coconut shortcakes!
Miss @ Miss in the Kitchen
Your deck sounds like a great place for entertaining! I've been on such a pineapple kick and these shortcakes sound amazing!
Dorothy @ Crazy for Crust
What a great list of tips! And I'm addicted to coconut, so these look so good!
Alida
Grilled pineapple is a summer staple around our house, and I can't wait to try it with these tasty coconut shortcakes. These look wonderful!
Sarah | Curious Cuisiniere
What a perfect, tropical summer dessert!
Serena | Serena Bakes Simply From Scratch
These are so pretty and I love the flavors!
sue|theviewfromgreatisland
This is such a creative dessert!!