Grilled Pineapple Shortcake Sundaes

Name: Grilled Pineapple Shortcake Sundaes
Prep time: 129 d 14 h 31 min 11 s
Total time: 129 d 14 h 31 min 11 s
Yield: 6
Ingredients: 1 can (567g) DOLE® Tropical Gold® Pineapple Slices in 100% Juice, drained and cut into chunks.; 1 cup mandarin oranges; 1 stick (1/2 cup) unsalted butter; 1/2 cup packed brown sugar; 6prepared individual shortcakes; 1 cup heavy (whipping) cream; 1 tbsp. cornstarch; 570ml vanilla ice cream; 1/4 cup sweetend shredded coconut, toasted

Enjoy these delicious grilled pineapple shortcake sundaes.

Prep Time: 10 mins
Total Time: 10 mins
Serves: 6

Ingredients

1 can (567g) DOLE^® Tropical Gold^® Pineapple Slices in 100% Juice, drained and cut into chunks.
1 cup mandarin oranges
1 stick (1/2 cup) unsalted butter
1/2 cup packed brown sugar
6 prepared individual shortcakes
1 cup heavy (whipping) cream
1 tbsp. cornstarch
570ml vanilla ice cream
1/4 cup sweetend shredded coconut, toasted

Steps to Sunshine!

Drain pineapple, reserve juice. Heat grill to medium-low.
Melt butter and brown sugar in a heavy medium saucepan, over medium-low heat, stirring often. Place pineapple slices and shortcakes on separate baking sheets. Brush both sides of each with some butter mixture.
Stir reserved pineapple juice, cream and cornstarch into butter mixture. Stir over medium-low heat, until bubbly and thickened. Remove from heat; cover to keep warm.
Grill shortcakes 4 to 6 minutes, turning once, until light golden and crisp. Grill pineapple slices 5 to 9 minutes, turning once, until browned and hot.
To serve: Place shortcakes on dessert plates. Top each with a small scoop of ice cream and 2 pineapple slices. Spoon some warm sauce over each, sprinkle with coconut and serve immediately. Alternatively, spoon ice cream into a sundae glass and top with shortcake, pineapple, sauce and coconut.