Grilled Pineapple & Cake Kabobs
This recipe was a happy accident. I came up with this because I had leftover sponge cake and a pineapple. I hadn't had grilled pineapple in years. I must have forgotten how amazing it is. Heating the pineapple develops the sugars in it giving it an even sweeter, more complex flavor. The honey gives it & the cake a nice glaze. And the very mild onion flavor in the chive blossoms leaves this dish with hints of savoriness.
It is a beautiful and quick dessert, great for summer parties on the deck!
I never would've thought I'd like grilled cake so much, but it is truly delicious. Giving the cake just a slight coloration on the corners results in a really complicated flavor profile that I've never experienced before. I can't wait to hear how you like it!
Grilled Pineapple & Cake
1 pineapple, trimmed, cored & cubed
1 sponge cake, cut into large cubes
1 bunch chive blossoms (or mint)
Skewers for Grilling
1. Prep Grill for cooking & oil bars. Heat to a medium high.
2. Place pineapple & cake on skewers. For better control, do not combine the two on the same skewers.
3. Put on grill and lower flame to medium. The cake will burn quickly, so keep a close eye on it & turn frequently. You want a little color on the cake & the pineapple. Drizzle with honey.
4. Remove from grill when done & garnish with chive blossoms.
5. Remove from skewers & place in a large bowl. Serve warm for a delicious grilled dessert!
6. For your extras store cake & pineapple separately in air tight containers, or the cake will get soggy. The pineapple should go in the fridge and it will be good for 3-5 days.