Grilled Pineapple Poundcake Kabobs

Grilling isn’t just for dinner, throw dessert on these as well! These pineapple pound cake dessert kabobs will be a hit all summer long.

Even though it has felt like summer for a couple months now the calendar says summer has only just begun, which means there’s still lots of grilling to be had! To celebrate the kick off of summer I’m participating in #CookoutWeek again to find fun new recipes for the season. And it should come as no surprise that my first recipe for the week is a dessert.

Everyone knows pineapple is superb grilled. If you don’t you’re in for a treat because I took it up a notch. Not only did I grill the pineapple, I added poundcake and skewered them together, brushed them with a rosemary simple syrup, grilled them, and then also drizzled them with cinnamon-honey. You might think that’s a whole lot of flavor profiles going on but they don’t compete with each other one bit. Instead it’s a happy party of flavor for your taste buds.

The only tricky part about these beauties is that you don’t want to soak them too much with the syrup of the poundcake will fall apart. And as you can imagine these are best when served immediately. If needed, you could prepare the syrup and honey ahead of time and wait to assemble and grill until ready. Make sure you check out everyone else’s recipes today listed at the end of this post!

One year ago: Weekly Meal Plan: June 27-July 3

Two years ago: Snickerdoodle Cupcakes

Three years ago: Red, White & Berry Hand Pies

Four years ago: Creamy Chicken and Herb Skillet

GRILLED PINEAPPLE POUNDCAKE KABOBS

Serves 8

Ingredients:

KABOBS

1/4 cup sugar

1/2 cup water

1 sprig rosemary

1 poundcake, cut into 1-inch cubes

1 pineapple, cut into 1-inch cubes

DRIZZLE (optional)

1/2 cup honey

1 tsp cinnamon

Directions:

1. In small saucepan over medium-high heat, combine sugar and water. Bring to a boil and simmer for 3 minutes or until sugar is completely dissolved. Remove from heat and place rosemary in the syrup and let sit for at least 10 minutes.
2. Heat grill to medium heat.
3. Skewer alternating pieces of pound cake and pineapple and brush with rosemary syrup on all sides. Grill for 5-10 minutes or until lightly toasted.
4. While the pineapple is grilling, mix together the honey and the cinnamon. Drizzle the grilled pineapple with the honey and serve.

Source: Adapted from Grill Lovers’ and Wine and Glue.