There are plenty of ways to enjoy pineapple, but grilled pineapple shortcake might just be the best of them. Sure, you can toss it into a smoothie, pile it on pizza (we’re staying out of that debate), or snack on it fresh. But if you’ve never grilled it until the edges caramelize and then tucked it into a buttery shortcake with clouds of coconut whipped cream, you’re seriously missing out.
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Presenting to you, my friends, the best dessert of the year: Grilled Pineapple Shortcake. One bite in, and suddenly every other pineapple dessert has some serious competition 😉
P.S. Fair warning: you'll be "just one more bite"-ing your way through the whole thing.
Why You’ll Love This Recipe
Too Good
I’ve been so excited to grill pineapple ever since I tried my grilled peach salad. There’s just something so special about the way the grill instantly changes the flavor of fruit. It fully brings out the sweetness and introduces a beautiful layer of caramelization that’s absolutely incredible.
Prep-Ahead Friendly
You can prep the pineapple well in advance and toss it on the grill when you’re done with dinner. It only takes 3–4 minutes per side once the grill is hot, and a single pineapple can serve about 6 to 8 people (depending on how thick you slice it).
Can Be Served However You Like
One thing I love about pineapple shortcake is how versatile it is. You can keep it classic with coconut cream, though I also like to add a scoop of vegan vanilla ice cream + a bit of caramel sauce. Or, keep building on the flavors with a sprinkle of toasted coconut, chopped macadamia nuts, or fresh mint.
Shortcake Buffet, Anyone?
These shortcakes taste amazing with just about any fruit 💛 It’s always fun to make a batch of the base, then set out a bunch of different toppings to let everyone build their own dessert. Grilled pineapple is the star of the show, of course, but grilled peaches are just as delicious in the summer. The kids (or anyone keeping it classic) usually reach for strawberries.
Ingredients for Grilled Pineapple Shortcake
For the Shortcake
- All-Purpose flour. The foundation of our shortcakes. All-purpose flour gives them enough structure to hold up to the juicy grilled pineapple. Be careful not to overmix the dough, though, or your shortcakes may end up a little tougher than you'd like.
- Granulated sugar. Just a couple of tablespoons are enough to lightly sweeten the shortcakes without stealing the spotlight from the caramelized pineapple.
- Baking powder. For that beautiful rise. Double-check that your baking powder is fresh. If it's been hiding in the pantry for years, your shortcakes won't be nearly as fluffy.
- Fine salt. It’s essential to tie the flavors together, so please don’t skip it.
- Cold vegan butter (cubed). Cold butter is the key to those flaky layers. Keep it in the fridge until you're ready to use it, and resist the urge to let it soften. Those little cold butter pockets melt in the oven, creating wonderfully tender shortcakes.
- Unsweetened oat milk. Any plant-based milk works, including soy and almond. I used oat milk for its creamy consistency. Whichever option you prefer, be sure to go for the unsweetened version, so you have complete control over the sweetness of this fresh pineapple recipe.
- Apple cider vinegar. Don't worry, you won't taste it! Mixed with the oat milk, it creates a simple vegan buttermilk that helps produce softer, more tender shortcakes.
- Vanilla extract. Try to use “extract,” not “essence.” There's a difference in quality that you'll surely notice in the finished shortcakes.
- Optional: Coarse sugar. Entirely optional, but highly recommended. A sprinkle on top before baking gives the shortcakes a gorgeous sparkle & crunch that makes them 100% bakery-worthy 😍
For the Pineapple
- Pineapple. Fresh is definitely the way to go here. As the pineapple grills, its natural sugars will caramelize to create those golden edges and smoky-sweet flavor. Pick one that smells fragrant at the base and gives just slightly when you press it. If you need help picking a pineapple, we got you covered.
- Brown sugar. It gives caramelization a helping hand. Dark or light brown sugar both work, though dark brown sugar adds a slightly richer flavor.
- Melted vegan butter. To help the sugar + spices cling to the pineapple, and it also encourages those gorgeous grill marks to develop more prominently.
- Vanilla. Just a teaspoon is enough to enhance the sweetness without adding more sugar.
- Cinnamon. My absolute favorite addition! The smell alone is worth it. As the pineapple caramelizes, the cinnamon creates a warm, sweet fragrance that'll have everyone wandering into the kitchen asking, "What are you making?"
- Pinch of salt. Again, very important. It's one of those small ingredients that makes this coconut whipped cream dessert taste so much better.
Coconut Whipped Cream
Homemade is best, and while it might sound fancy, it couldn’t be easier to make. All you need is:
- Chilled coconut whipping cream. The secret to the “fluffy clouds” on top of your vegan shortcake. Make sure it's well chilled before whipping, or it won't hold its shape. If you're using canned coconut cream instead, refrigerate it overnight and scoop out only the thick cream, leaving the liquid behind.
- Powdered sugar. If you're out, blend granulated sugar in a high-speed blender or spice grinder until it's a fine powder.
- Vanilla. Here, its purpose is to soften the coconut flavor.
Garnish
- Lime zest. A little goes a long way. Just remember to zest only the green part, as the white pith underneath might be too bitter.
- Toasted coconut flakes. If you're already using coconut whipped cream, toasted coconut flakes are the perfect finishing touch. If yours aren't already toasted, pop them into a dry skillet for a few minutes until they're golden and fragrant. Keep a close eye on them; they brown fast!
- Small mint leaves. This one makes your summer pineapple dessert look extra pretty ✨ Tear or chiffonade larger leaves so you don't end up with an overwhelming minty bite.
How to Make Grilled Pineapple Dessert
1. Prep & cook the Biscuits
Preheat the oven to 425°F. Then, whisk together the oat milk, vinegar, & vanilla. Let it sit for 5 minutes. Meanwhile, combine the flour, sugar, baking powder, & salt in a big bowl. Cut in the cold vegan butter until you have coarse crumbs with a few pea-sized pieces of butter remaining. Once that’s done, pour in the oat milk mixture and stir only until the ingredients come together into a shaggy dough.
Next, tip the dough onto a floured surface. Use your hands to shape it into a rectangle (about 1 inch thick). Fold it over itself three times, then gently pat it back to 1¼ inches thick. Finally, cut out six biscuits using a 3-inch cutter.
Transfer these biscuits onto a parchment-lined baking sheet, and brush the tops with oat milk, plus sprinkle with coarse sugar (if using). Bake for 15–18 minutes, until tall and deeply golden.
2. Grill the Pineapple
While the biscuits bake, stir together the brown sugar, melted butter, vanilla, cinnamon, and salt. Then, with the help of a pastry brush, coat both sides of each pineapple ring with the mixture. Time to grill. Leave the rings on the grill (set to medium-high heat) for about 3–4 minutes per side, until caramelized with dark grill marks. Transfer the grilled pineapples to a cutting board and cut each ring into bite-sized pieces.
3. Whip the Coconut Cream
A single-step process. Is it even called a “process” then? 😆
Simply beat the chilled coconut cream with powdered sugar and vanilla until light and fluffy.
4. Finish them
My mouth is watering as I write this down… split each shortcake and pile the grilled pineapple generously onto the bottom half. Add a large spoonful of coconut whipped cream, followed by the top biscuit at a slight angle. Finish with lime zest, toasted coconut, and a small sprig of mint. Serve immediately.
Yup, that’s all about making your very own vegan version of grilled pineapple shortcake 😋🍍
FAQs
For me, there’s only one way to serve this easy summer dessert: plate the shortcakes individually, then top each with those fresh off-the-grill pineapples. When those sweet, sticky pineapples hit the buttery shortcake and the coconut cream starts to melt just a little... HEAVENLY!
Yes! Use a grill pan and heat it over high flame. Tip- Brush the pan with oil so the pineapples don’t stick. The cook time should be almost the same as an outdoor grill (3–4 mins per side).
More grilled recipes
vegan grilled pineapple shortcake
Equipment
- 1 grill
Ingredients
For the Shortcakes
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon fine salt
- ½ cup cold vegan butter cubed
- ¾ cup unsweetened oat milk
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- Coarse sugar for topping optional
For the Pineapple
- 1 fresh pineapple peeled, cored, and cut into ½-inch rings
- 3 tablespoons brown sugar
- 2 tablespoons melted vegan butter
- 1 teaspoon vanilla
- ½ teaspoon cinnamon
- Pinch of salt
Coconut Whipped Cream
- 2 cups chilled coconut whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla
Garnish
- Lime zest
- Toasted coconut flakes
- Small mint leaves
Instructions
For the biscuits
- Preheat the oven to 425°F.
- Whisk together the oat milk, vinegar, and vanilla. Let it sit for 5 minutes. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the cold vegan butter until the mixture resembles coarse crumbs with a few pea-sized pieces remaining.
- Pour in the oat milk mixture and stir just until a shaggy dough forms. Turn the dough onto a lightly floured surface. Pat it into a rectangle about 1 inch thick. Fold it over itself three times, then gently pat it back to 1¼ inches thick. Cut out six biscuits using a 3-inch cutter.
- Place on a parchment-lined baking sheet. Brush the tops with oat milk and sprinkle with coarse sugar if using. Bake for 15–18 minutes, until tall and deeply golden.
For the pineapple
- While the biscuits bake, stir together the brown sugar, melted butter, vanilla, cinnamon, and salt.
- Brush both sides of each pineapple ring with the mixture. Grill over medium-high heat for about 3–4 minutes per side, until caramelized with dark grill marks.
- Transfer to a cutting board and cut each ring into bite-sized pieces.
For the coconut cream
- Beat the chilled coconut cream with powdered sugar and vanilla until light and fluffy.
To finish
- Split each shortcake and pile the grilled pineapple generously onto the bottom half. Add a large spoonful of coconut whipped cream.
- Place the top biscuit on at a slight angle. Finish with lime zest, toasted coconut, and a small sprig of mint. Serve immediately.
Notes
- Use fresh pineapple. Fresh pineapple grills much better than canned and develops better caramelization and texture.
- Don’t skip drying the pineapple. Pat the slices dry before brushing with the brown sugar mixture. This helps the pineapple caramelize instead of steam.
- Keep the butter cold. Cold vegan butter is the key to tall, flaky shortcakes.
- Don’t overwork the dough. Mix just until the dough comes together. Overmixing will make the shortcakes dense.
- Fold the dough. Folding it a few times before cutting creates flaky, bakery-style layers.
- Use a sharp biscuit cutter. Press straight down without twisting so the biscuits rise evenly.
- Grill over medium-high heat. You want deep grill marks and caramelization without burning the sugars.
- Cut the pineapple after grilling. Large chunks are easier to eat and create a fuller, more rustic presentation than whole rings.
- Chill the coconut cream overnight. Cold coconut cream whips much better and holds its shape longer.
- Assemble just before serving. The shortcakes stay crisp while the whipped cream stays light and fluffy.
Hi, we’re Shayne and Kristina! I’m the chef and editor here at My Darling Vegan, and Kristina is the photographer and writer. Together we’re carrying on this space with the same focus on easy, flavorful vegan recipes that anyone can enjoy at home. Check out our
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