Grilled Pineapple Shortcake

Ingredients:

1 1/2 cups orange-pineapple juice

1 tablespoon cornstarch

3 tablespoons dark-brown sugar

 1 1/2 teaspoon coconut extract

1 peeled and cored pineapple (about 9 ounces)

1 small prepared pound cake (about 11 ounces)

1 pint pineapple-coconut ice cream

Directions:

Stir together 1 tablespoon of the juice and the cornstarch. Set aside.

In a small saucepan, combine the remaining juice and brown sugar. Bring to a boil over medium-high heat and simmer for ten minutes. Stir in cornstarch mixture and coconut extract. Cook another 2 minutes. Set sauce aside.

Cut pineapple into 8 slices, each about 3/4" thick. Cut pound cake into 8 slices, each about 1" thick. Heat gas grill to medium or prepare charcoal grill with medium-hot coals.

Brush pineapple with some of the sauce prepared earlier. Grill for 5 minutes, turning once, until grill marks form. Set aside. Grill pound cake slices 2 minutes or until grill marks appear, turning once.

Serve pound cake slices, topped with grilled pineapple and a scoop of ice cream. Drizzle with remaining sauce.