vegan grilled pineapple shortcake

Enjoy a rustic vegan grilled pineapple shortcake made with flaky homemade biscuits, caramelized pineapple, and fluffy coconut whipped cream.

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Prep Time: 25

Cook Time: 25

Total Time: 50

Servings: people

Calories: 560kcal

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.

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.

Beat the chilled coconut cream with powdered sugar and vanilla until light and fluffy.

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.

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.