Whiskey Grilled Pineapple and Pound Cake

     One thing that I haven't made much of in a while is desserts.  I had a cupcake kick a couple years ago but since then I honestly lost my sweet tooth.  I was watching an episode of The Kitchen on Food Network and chef Marcela shared a grilled pineapple dessert.  She soaked the fruit in tequila and grilled it with pound cake.  Tory's favorite fruit is pineapple so, of course I had to replicate it.  The original recipe can be found by following this link: Grilled Pound Cake.  We are not big fans of tequila so I replaced that ingredient with whiskey (since we usually already have this in the house).  We also have a small electric grill...this worked like a charm!

Whiskey Grilled Pineapple and Pound Cake
Ingredients:
1/4 cup of packed light brown sugar
1/8 cup of whiskey
8 pineapple chunks or slices (I used chunks and cut them smaller so I really had 16 pieces)
2 tablespoon of softened butter
4 slices of pound cake (homemade or store bought)
Fat free cool whip, to garnish
Fresh chopped mint, to garnish

Directions:
Preheat your grill to medium-high.

Combine whiskey, brown sugar, and a splash of water in a small sauce pan.  Heat on medium-high heat, stirring, until sugar is completely dissolved.  The mixture should come to a boil to but not stay at a boil.  Set aside to cool.

Put the pineapple pieces in a baking dish (with a thick lip around the side).  Pour the syrup over the fruit and toss to coat.  Let marinade for 5-30 minutes.  The longer it sits the more flavor you'll infused into the pineapple!

Spread butter on both sides of each pound cake slice.  Grill about one minute per side.  You should only flip once.  The cake should turn a light golden brown.

Drain pineapple slices and save the marinading syrup.  Grill about one minute per side, flipping once.  The pineapple should have grill marks.

To plate, place two slices of pound cake on a dessert dish.  Top with several pieces of pineapple.  Drizzle the leftover syrup and finish with a dollop of cool whip.  Then, flurry with fresh chopped mint.  Enjoy!