This recipe also came from the Rachel Ray magazine. I thought these would make a good ending to the pork and rice. It all reminded me of being on a tropical island. These were super easy and quick. The pound cake is actually left over from Easter. Aubrey's mom made a yummy pound cake, and I took some home to freeze so I could make this. I cut the recipe in half and used a small container of "already cubed" pineapple. I also used my grill pan instead of the outdoor grill.
Ingredients:
1 pineapple, cut into 1-inch cubes
1 frozen pound cake, slightly thawed, cut into 1-inch cubes
Honey for drizzling
Directions:
Soak 8 wood skewers in water. Preheat an outdoor grill or grill pan to medium-high. Alternately thread 4 cubes each of pineapple and pound cake on each skewer. I think mine had 3 of each. Grill turning once, until lightly charred, about 1 minute per side. Drizzle with honey.
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