PINEAPPLE SHORTCAKE RECIPES

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SPICY GRILLED PINEAPPLE SHORTCAKE RECIPE | JAMIKA PES…



Spicy Grilled Pineapple Shortcake Recipe | Jamika Pes… image

Provided by Jamika Pessoa

Categories     dessert

Total Time 45 minutes

Cook Time 45 minutes

Yield 6 to 8 servings

Number Of Ingredients 13

2 cups all-purpose flour
2 tablespoons sugar 
2 1/2 teaspoons baking powder 
1/4 teaspoon salt 
1 stick (8 tablespoons) cold butter, cubed 
1 cup buttermilk 
1 pineapple, sliced 1-inch thick
Vegetable oil 
2 teaspoons chopped fresh rosemary 
1 tablespoon sugar 
Pinch cayenne 
1 cup heavy cream
2 tablespoons sugar 

Steps:

  • 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.

MACAROON SHORTCAKE WITH ROASTED PINEAPPLE - SIDE DISH …



Macaroon Shortcake with Roasted Pineapple - Side Dish … image

Macaroon Shortcake with Roasted Pineapple might be just the dessert you are searching for. This recipe covers 10% of your daily requirements of vitamins and minerals. One portion of this dish contains around 4g of protein, 8g of fat, and a total of 303 calories. This recipe serves 10. Head to the store and pick up honey, milk, ground ginger, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Provided by FOODDIEZ.COM

Total Time 45 minutes0S

Cook Time 45 minutes0S

Yield 10

Number Of Ingredients 16

1 teaspoon baking powder
59 milliliters butter, softened
2 larges egg whites
191 grams 1/2 cups all-purpose flour (about
237 milliliters granulated sugar
0 teaspoons ground cloves
1 teaspoons ground ginger
1 Tbsp honey
118 milliliters 1% low-fat milk
1 medium pineapple, peeled and cored
2 Tbsps pineapple juice
2 teaspoons powdered sugar
0 teaspoons salt
177 milliliters flaked sweetened coconut
0 teaspoons vanilla extract
296 milliliters frozen reduced-calorie whipped topping, thawed

Steps:

  • Preheat oven to 45
  • To prepare filling, cut pineapple lengthwise into quarters.
  • Cut each quarter crosswise into 1/2-inch-thick slices. Arrange pineapple in a single layer on a jelly-roll pan coated with cooking spray.
  • Combine juice, honey, ginger, and cloves; drizzle over pineapple.
  • Bake at 450 for 20 minutes or until the pineapple is lightly browned.
  • Remove from oven; set aside.
  • Reduce oven temperature to 32
  • To prepare shortcakes, lightly spoon flour into dry measuring cups; level with a knife.
  • Combine flour, coconut, baking powder, and salt, stirring well with a whisk.
  • Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes).
  • Add the egg whites, 1 at a time, beating well after each addition. Beat in vanilla.
  • Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture.
  • Pour batter into a 9-inch round cake pan coated with cooking spray.
  • Bake at 325 for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
  • Place shortcake on a cutting board or work surface. Carefully split shortcake in half horizontally using a serrated knife.
  • Place bottom half of shortcake on a platter; top with pineapple mixture, whipped topping, and top of shortcake.
  • Sprinkle with powdered sugar.

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