tropical shortcake

by jani on May 17, 2012

Can you say indescribably delicious? I promise this one is! So, just to get things straight, I’m not a cook, never took a cooking class in my life. I do, however, love the Food Network. I gain weight just watching their shows! My mom showed me how to cook – but most of the time I just enjoyed her fabulous dishes, some of which I will share in future posts. She was one seriously outstanding cook and hostess! Me? Not so much. I do however, have these brainstorms and just go with them. Honestly, most of the time they bomb, but I think with tropical shortcake, I found a winner.

HB wanted to send the recipe to his best friend in Alberta… that’s always a good sign!

Ingredients for tropical shortcake:

  • one fresh pineapple (you can use canned, but fresh is so much better) cut in rings and grilled, then cut into chunks (recipe for grilling pineapple is in a previous post)
  • teriyaki baste and glaze sauce
  • shortcake biscuit recipe ( I just use the Bisquick recipe shown on the box)
  • best buttermilk syrup recipe from… it really is the best! I will post directions for the recipe on this post, but be sure to check  out their blog…  it is the coolest!
  • 1 pint whipping cream
  • 1/4 tsp imitation coconut extract or to taste
  • tsp of sugar for whipped cream (you don’t want it too sweet, as the pineapple buttermilk syrup has lots of sugar)
  • dry roasted macadamia pieces for topping the whipped cream(optional, but the saltiness of these nuts adds to the overall flavor)

I would make the shortcakes ahead of time and freeze them in a ziploc bag (we did this and it saved time and was just as good… well maybe not just as good, but it works)

Let shortcake thaw to room temperature while you make the buttermilk syrup and grill the pineapple rings.

Buttermilk Syrup Recipe (recipe from

Total Time: 5 Minutes

… don’t let the use of buttermilk give you preconceived notions. It completely metamorphoses during the recipe. Use anytime in replacement of maple syrup, such as on pancakes and waffles, to top french toast, or drizzled on ice cream.


  • 1 1/2 c Butter
  • 1 1/2 c Buttermilk
  • 3 c  Sugar
  • 1 t Vanilla
  • 1 T Baking Soda


  1. In large saucepan (make sure it is big enough to accommodate the syrup foaming when the baking soda is added), combine butter, buttermilk, and sugar. Bring to a boil, stirring regularly.
  2. Remove from heat and whisk in vanilla and baking soda (it will foam up at this point.) It is now ready to serve.

Keeps for at least a couple weeks if you can manage to not use it all up quicker.


 Directions for coconut whipped cream:

Pour whipping cream into a mixing bowl. Beat until thick but still smooth. Fold in 1/2 to 1 tsp sugar (again you don’t want this too sweet) and about 1/4 tsp imitation coconut extract. I added a little more because we love the flavor of piña colada.



Directions for assembly of tropical shortcake:

Combine grilled pineapple chunks from one fresh pineapple w/ about 1/3 buttermilk syrup (the rest you can store for another use),  add that to cover shortcake biscuit. Top the pineapple buttermilk syrup with coconut whipped cream, then sprinkle with dry roasted chopped macadamia nuts. If you love these flavors, the combination is so good! It is very rich, so beware of your serving sizes. Serves 4 to 6


I hope you try this recipe and enjoy it. Somehow it came out of this not-a-cook head of mine. I’d love to hear what you think!


I’ll never forget my first trip to the Hawaiian Islands. It was still a territory of the U.S. Crazy, I know, but even after so many years, I still remember the distinct aroma of the Dole Pineapple Factory! Oh, and they actually had pineapple juice coming from the drinking faucets! As a little kid, I thought that to be the greatest-ever invention of all time!

In today’s world there are all kinds of easy kitchen gadgets including such innovations as pineapple slicers and corers ( I know I saw them online).  But, if you’re like me and don’t own one, I’m gonna show you how Hawaiians taught my mom how to cut a pineapple and she taught me! It’s really not that tough!

First, how do you choose a good pineapple? Well, color is so important; never settle for a green pineapple. They need to be more golden in color. Secondly, while holding the pineapple steady, just grab one of the inside leaves, if it comes out easily without any effort, it’s usually a good one. HB always lets me choose the pineapple; he knows I’ll pick a ripe one!

Place your pineapple on a cutting board and cut the top off (be very careful where you place your fingers). Then cut the bottom off.  It should look like this:

Next step: place the pineapple standing, then carefully cut from top to bottom (you will need to move your knife with the shape of the pineapple). Don’t worry about the little, brown rind eyes. You can cut those off later with a paring knife.

Then slice the pineapple, so that you have even rings, approximately 1/2 to 3/4 inches thick. Place on a cutting board and use a small paring knife to cut a circle around each core or hard center.

After you’ve cut the core, gently hold the pineapple and use your thumb to press out the center core.

 Before grilling, I like to brush each side with a teriyaki glaze, this gives the pineapple a better carmelized taste. Kikkoman has a good teriyaki baste and glaze product.

Now, they’re ready to grill. We grilled ours for about seven minutes per side at 375 degrees. Once you see the dark brown grill marks they are ready to turn. You can serve them in cut up chunks or simply as rings. Enjoy!

It’s really so easy and tastes delicious! I’d love to hear back! And don’t let a fresh pineapple scare you out of trying this sweet treat!