Recipe courtesy of Jamika Pessoa
Spicy Grilled Pineapple Shortcake
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- Level: Intermediate
- Total: 45 min
- Active: 45 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 446
- Total Fat
- 26 g
- Saturated Fat
- 15 g
- Carbohydrates
- 49 g
- Dietary Fiber
- 2 g
- Sugar
- 21 g
- Protein
- 6 g
- Cholesterol
- 73 mg
- Sodium
- 259 mg
- Level: Intermediate
- Total: 45 min
- Active: 45 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 446
- Total Fat
- 26 g
- Saturated Fat
- 15 g
- Carbohydrates
- 49 g
- Dietary Fiber
- 2 g
- Sugar
- 21 g
- Protein
- 6 g
- Cholesterol
- 73 mg
- Sodium
- 259 mg
Ingredients
Biscuits:
Filling:
Whipped Cream:
Directions
- For the biscuits: Preheat the oven to 450 degrees F.
- In large bowl, combine the flour, sugar, baking powder, salt and butter. Mix by hand or with an electric mixer until the butter is mixed into flour. Slowly pour in buttermilk. Mix until a dough comes together.
- Drop large spoonfuls of the dough onto a baking sheet; bake for 15 minutes.
- For the filling: Toss the pineapple in oil to coat. Grill for 2 to 3 minutes on each side. Remove from the grill and cut into dice; transfer to a bowl. Stir in the rosemary, sugar and cayenne. Set aside.
- For the whipped cream: Whip the cream with the sugar to soft peaks.
- To assemble: Once the biscuits are baked, let sit for 2 to 3 minutes before slicing in half. Top with the pineapple mixture and serve with whipped cream on the side.
