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Grilled Pineapple Shortcake with Cinnamon Cream: The Ultimate Summer Dessert

Name: Grilled Pineapple Shortcake with Cinnamon Cream
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Ingredients: 2 cups All-purpose flour (plus extra for dusting); 1/4 cup Granulated sugar; 1 tablespoon Baking powder; 1/2 teaspoon Salt; 6 tablespoons Unsalted butter, cold and cubed; 3/4 cup Heavy cream (plus extra for brushing); 1 large Pineapple (peeled, cored, and cut into 1/2-inch thick rings or spears); 2 tablespoons Brown sugar; 1 tablespoon Coconut oil (melted); 1 cup Heavy whipping cream, cold; 1/4 cup Powdered sugar; 1 teaspoon Ground cinnamon; 1/2 teaspoon Vanilla extract

Elevate your classic shortcake game with the tropical sweetness of grilled pineapple and a hint of warming spice. This unique take on a beloved dessert combines juicy, caramelized fruit with light, fluffy shortcakes and a luscious cinnamon-infused cream. Get ready for a dessert that is perfect for barbecues, summer evenings, or whenever you crave something truly special.

Why You Will Love This Recipe

This grilled pineapple shortcake with cinnamon cream is an absolute showstopper that requires minimal baking skill but delivers maximum flavor impact. The high heat of the grill caramelizes the natural sugars in the pineapple, deepening its sweetness and adding a lovely smoky note that pairs beautifully with the tender shortcake. The cinnamon cream elevates the entire dish beyond the traditional whipped cream, offering warmth and complexity. It’s refreshing, indulgent, and perfectly captures the essence of summer comfort food.

Ingredients

1 large, ripe pineapple, peeled, cored, and sliced into 1/2-inch thick rounds
2 tablespoons brown sugar (for the pineapple)
1 tablespoon melted unsalted butter (for the pineapple)
1 1/2 cups all-purpose flour (for the shortcakes)
1/4 cup granulated sugar (for the shortcakes)
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces (for the shortcakes)
1/2 cup heavy cream (for the shortcakes liquid)
1/2 cup heavy whipping cream (for the cinnamon cream)
2 tablespoons powdered sugar (for the cinnamon cream)
1 teaspoon ground cinnamon (for the cinnamon cream)
1/2 teaspoon vanilla extract

Step-by-Step Instructions

Prepare the Pineapple: Preheat your grill to medium heat. In a small bowl, mix the brown sugar and melted butter. Brush both sides of the pineapple slices with this mixture. Place the pineapple rounds directly on the oiled grill grates. Grill for 3–4 minutes per side until distinct grill marks appear and the pineapple is slightly caramelized and tender. Set aside to cool slightly.
Prepare the Shortcakes: Preheat your oven to 425°F (220°C). In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Form the Dough: Stir in the 1/2 cup of heavy cream until just combined. Do not overmix. Gently fold the dough a few times until it comes together. Turn the dough out onto a lightly floured surface and pat it into a 3/4-inch thick circle or rectangle. Use a 3-inch biscuit cutter or knife to cut out 6-8 biscuits.
Bake the Shortcakes: Place the cut shortcakes onto a baking sheet lined with parchment paper. Bake for 12–15 minutes, or until they are golden brown on top. Let them cool completely on a wire rack.
Make the Cinnamon Cream: In a chilled bowl, combine the 1/2 cup heavy whipping cream, powdered sugar, ground cinnamon, and vanilla extract. Beat with an electric mixer until stiff peaks form.
Assemble the Dessert: Split each cooled shortcake horizontally. Place the bottom half on a plate. Top generously with slices of the grilled pineapple. Spoon a dollop of the freshly made cinnamon cream over the pineapple. Place the top half of the shortcake on top, and garnish with an extra drizzle of cream or a sprinkle of cinnamon, if desired.

Expert Tips / Pro Tips

To achieve the best grilled pineapple texture, ensure your grill grates are hot enough before placing the pineapple down; this prevents sticking and ensures those beautiful sear marks. When making the shortcakes, remember that overmixing develops the gluten and results in tough biscuits. Mix only until the ingredients are just incorporated—a shaggy dough is better than a smooth one for tender results.

For a richer flavor in the cream, ensure your heavy whipping cream and mixing bowl are very cold before whipping. If you prefer a sweeter cream, slightly increase the powdered sugar, but taste as you go to ensure it complements the sweet pineapple.

Variations & Substitutions

For the shortcakes, you can substitute half of the all-purpose flour with whole wheat pastry flour for a slightly nuttier flavor profile. If you don’t have access to a grill, you can roast the pineapple slices on a baking sheet at 400°F (200°C) for about 15 minutes, flipping halfway, until caramelized.

If you are dairy-free, substitute the butter in the shortcakes with chilled coconut oil cut into cubes, and use a high-quality coconut cream for the cinnamon topping, ensuring it is chilled overnight so the thick cream separates readily.

Serving Suggestions

This grilled pineapple shortcake with cinnamon cream is substantial enough to stand alone as a centerpiece dessert. However, it pairs wonderfully with a small scoop of high-quality vanilla bean ice cream nestled beside the shortcake, adding an extra layer of cold temperature contrast to the warm fruit tones. A light drizzle of aged balsamic glaze just before serving can also offer a sophisticated, slightly acidic counterpoint to the sweetness.

Storage, Freezing & Reheating

The freshly baked shortcakes can be stored in an airtight container at room temperature for up to two days. The cinnamon cream is best used immediately, but leftovers can be stored in the refrigerator for up to 24 hours; it may deflate slightly upon standing. The grilled pineapple keeps well in the refrigerator for 3–4 days.

To assemble later, store components separately. If you wish to freeze the shortcakes, they freeze beautifully once cooled; wrap them tightly in plastic wrap followed by foil and freeze for up to two months. Thaw overnight at room temperature before slicing and serving.

Nutrition Information

Nutrient	Amount (Approximate per serving)	% Daily Value*
Calories	380 kcal	19%
Total Fat	18 g	23%
Saturated Fat	11 g	55%
Cholesterol	55 mg	18%
Sodium	350 mg	15%
Total Carbohydrates	50 g	18%
Dietary Fiber	2 g	7%
Sugars	20 g	–
Protein	5 g	10%

*Percent Daily Values are based on a 2,000 calorie diet.

FAQ

Can I make this dessert ahead of time?

Yes, you can prepare the components separately. Bake the shortcakes up to a day ahead, grill the pineapple, and make the cinnamon cream just before serving for the best texture and flavor.

What temperature should my grill be for the pineapple?

Medium heat, usually between 350°F and 400°F (175°C to 200°C), is ideal. This allows the sugars to caramelize without burning the ridges before the interior softens.

Is it possible to use canned pineapple instead of fresh?

While fresh pineapple yields the best flavor and necessary firmness for grilling, you can use canned pineapple rings that are well-drained. You would then skip the grilling step and lightly sauté them in a pan with a tiny bit of butter until edges brown.