Grilled pineapple salad

Total Time
33 min
25 min
8 min
Dip pineapples, bananas, and angel food cake in a delicious mixture of rum, brown sugar, and butter before placing on skewers to grill. If you use wooden skewers, soak them in water at least 30 minutes before threading the cake and fruit onto them — this will prevent the skewers from burning. Angel food cake is low in fat and fluffy. You can purchase an angel's food cake from the grocery store bakery or make from scratch. This dessert definitely has a wow factor, and is the perfect addition to the end of your grilled dinner.


Packed brown sugar

1 Tbsp


½ fl oz, (1 tablespoon) or orange juice

Unsalted butter

2 tsp, melted

Prepared angel food cake

4 oz, (1⁄8 of a 10-inch tube cake) cut into 1-inch chunks


1 cup(s), fresh, chunks


1 medium, ripe, cut into chunks

Dried shredded and sweetened coconut meat

2 Tbsp, sweetened variety


  1. Spray the grill rack with nonstick spray. Prepare the grill for medium-hot cooking.
  2. Combine the brown sugar, rum, and butter in a small bowl.
  3. Thread the cake, pineapple, and banana onto separate skewers. Brush the pineapple and banana skewers on both sides with the brown sugar mixture.
  4. Grill, turning as needed, until the cake is lightly browned (about 2 minutes), and the pineapple and banana are softened, with blackened grill marks (about 8 minutes). Brush the fruit occasionally with the sugar mixture as needed.
  5. Remove the cake, pineapple, and banana from the skewers and place in a serving bowl. Drizzle with any remaining sugar mixture, sprinkle with the coconut, and toss gently. Yields 3/4 cup per serving.