Grilled Pineapple Upside-Down Cake Print this recipe

Ingredients

• 1 can (20 ounces) pineapple slices, packed in juice
• 1 pinch cinnamon
• 1 pinch salt
• 1/2 pineapple juice, reserved from can
• 1/4 cup pecans, chopped
• 2 eggs
• 3/4 cup all-purpose flour
• 3/4 cup dark brown sugar
• 3/4 cup granulated sugar
• 3/4 teaspoon baking powder
• 3/4 teaspoon vanilla
• 4 tablespoons unsalted butter

Instructions

1. Set up a two-zone fire for direct and indirect grilling by situating the Kingsford® charcoal on only one side of the grill, leaving the other side void. Preheat the grill to 400 degrees Fahrenheit.
2. Place 8 pineapple slices, reserving the juice in the can, directly over the hot coals and grill for 1 minute on each side, or until grill marks are visible. Remove the pineapple and set aside. Close the grill lid and reduce the temperature to 350 degrees Fahrenheit.
3. Melt the butter in the bottom of a 10-inch cast iron skillet. Place the grilled pineapple slices in a single layer on the bottom of the skillet and sprinkle the chopped pecans over the top. Then, add the brown sugar and spread evenly.
4. In a medium size bowl add the flour, baking powder, salt and cinnamon. Whisk the dry mixture together and set aside.
5. Separate the yolks and egg whites into two medium size bowls. With a hand mixer, whip the egg whites until they form stiff peaks. In the separate bowl, beat the egg yolks,1/2 cup of the reserved pineapple juice, granulated sugar and vanilla. When the liquid is mixed well, gradually add in the flour mixture. Continue to mix until a batter is formed. Then, fold in the egg whites with a rubber spatula.
6. Pour the batter into the skillet. Place the skillet on the indirect side of the grill away from the hot coals. Close the grill lid and cook for 45 minutes, or until the cake browns. To confirm the cake is cooked throughout, place a toothpick in the center of the cake; if the batter doesn’t stick to the toothpick it’s cooked. Remove the skillet from the grill and let it cool for 30 minutes. Use a knife to loosen the edges of the cake. Flip the cast iron skillet over on top of a cake plate. Serve hot and enjoy.