This Grilled Pineapple Shortcake is layered with grilled fresh pineapple, homemade whipped cream, and flaky biscuits! It is a great prep ahead fruity summer dessert!
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Key Ingredients
- Pineapple: To make the pineapple easy to grill, I recommend cutting it into long planks. After the pineapple has been grilled, you can chop the pineapple into bite-sized pieces.
- Heavy whipping cream: Heavy cream whips better compared to half and half. Add in a little sugar and vanilla extract for extra flavor.
- Unsalted butter: when the cold butter hits the hot oven, it will steam and create a flaky biscuit. If you only have salted butter, reduce the amount of Kosher salt by ¼ teaspoon.
- All-purpose flour: for best results, spoon and level your flour.
- Brown sugar: The pineapple gets brushed with a butter-brown sugar mixture before getting grilled to create sweet caramelized pineapple.
- Buttermilk: I love the tangy flavor of buttermilk in biscuits. If you prefer, you can use whole milk or half and half. If you like in a damp climate, you may need less liquid. Alternatively, if you live in a dry area you might need slightly more buttermilk.
How to grill pineapple
1. Brush the pineapple skewers with the melted butter and brown sugar mixture.
2. Grill the pineapple on medium-high direct heat until slightly softened and browned on all sides, about 5-8 minutes total.
Tips for homemade biscuits
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- Keep your ingredients cold when working with them and freeze the dough for a few minutes before baking. When the cold dough hits the hot oven, the butter will steam and create flaky layers. Putting the raw biscuits in the freezer before baking will ensure cold dough!
- Don't be afraid to have the biscuits touch while baking! They will still separate great once out of the oven.
- I cut the outline of my 1 or ½ cup measuring cup when shaping my biscuits. You can reshape the remaining dough up to 2 times to get as many biscuits as you can.
Prep ahead tips
The whipped cream can be made up to 4 hours in advance and kept stored in an airtight container in the refrigerator.
The biscuits can be made up to the night before and stored in an airtight container in a cool dry place.
The pineapple can be grilled up to the day before and then chopped and stored in an airtight container in the fridge.
More fruity summer desserts you'll love
If you make this Grilled Pineapple Shortcake, I'd love to hear what you think in the comments below! I hope you love it!
📖 Recipe
Grilled Pineapple Shortcake
This Grilled Pineapple Shortcake is made with grilled pineapple, homemade whipped cream, and biscuits and is a great prep-ahead dessert!
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Servings: 6 people
Ingredients
Biscuits
- 2 ½ cups all-purpose flour
- 2 tablespoon granulated white sugar
- 1 tablespoon baking powder
- 1 teaspoon Kosher salt
- 8 tablespoon unsalted butter cold and cut into cubes
- ¾ cup cold buttermilk plus more for brushing
Grilled pineapple
- ½ a Pineapple cut into rings or spears
- 2 tablespoon unsalted butter
- 1 tablespoon packed fark brown sugar
Whipped Cream
- 1 cup Heavy whipping cream
- 1 tablespoon granulated white sugar
- ½ teaspoon vanilla extract
Instructions
Biscuits
- Preheat the oven to 400 °F and position the oven rack in the middle.
- In a medium mixing bowl, whisk together the flour, sugar, baking powder, and salt. Add in the butter. Working quickly, use your fingers to break the butter into pea-sized pieces, making sure each bit of flour comes in contact with the butter while doing so.
- Pour in the buttermilk. Use a rubber spatula to gently combine and form a shaggy dough. Dump the dough onto a work surface. Very gently knead the dough until just beginning to combine, about 10 seconds. Gently form the dough into an approximately 1.5-inch thick disc. Cut into 6 circles (about 3 inches in diameter), reshaping excess dough as needed.Freeze for 10 minutes.
- Brush the tops of the biscuits with buttermilk and bake for 40-50 mintues, or until risen and golden brown on top. Set aside to cool.
Grilled Pineapple
- To grill the pineapple preheat your grill (or grill pan) to medium-high heat. Whisk together the melted butter and brown sugar. Brush each pineapple spear with the butter-brown sugar mixture.
- Grill the pineapple on direct heat, turning occasionally, until there are grill marks all over and the pineapple is slightly softened, about 5-8 minutes.
- Remove from the grill and cut into bite-sized pieces
Whipped cream
- Add the heavy whipping cream, sugar, and vanilla to a medium mixing bowl or stand mixer. Beat with a stand or handheld mixer until soft peaks form, about 3 minutes. Set aside.
To assemble
- To assemble, slice the biscuits in half lengthwise. Scoop some whipped cream and pineapple between the two biscuit halves. Close the biscuit halves together and top with more whipped cream and grilled pineapple. Serve immediately and enjoy!
Notes
Prep ahead tips:
- The whipped cream can be made up to 4 hours in advance and kept stored in an airtight container in the refrigerator.
- The biscuits can be made up to the night before and stored in an airtight container in a cool dry place.
- The pineapple can be grilled up to the day before and then chopped and stored in an airtight container in the fridge
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I'll email this recipe to you, so you can come back to it later!
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