Grill Up Dessert with Kikkoman® Soy and Teriyaki Sauces

This #KickinItWithKikkoman shop has been compensated by #CollectiveBias, Inc. and its advertiser. As always, all my grilling opinions are my own. 

This summer, I was able to up my grilling game. Despite all the gizmos and gadgets that gas grills can thrill you, one element made all the difference. The built-in thermometer. So say hello to my newest friend, and come grill up dessert with me! 

I have to admit. The first thing I ever grilled on my patio was grilled pineapple. This versatile fruit is just a slice of heaven whether served alone or with a entree. From kabobs to stir-fries to casseroles, I think we forget how useful a fruit is!

It’s also wonderful to grill when brushed or marinated with a Kikkoman® Soy or Teriyaki Marinade & Sauce. It’s the one brand that I can trust won’t sacrifice flavor while offering gluten-free or low sodium options. And something easy to find in the Asian Foods section at my local Walmart.

However Kikkoman® products are not necessarily only an Asian sauce. More mainstream and versatile, they are perfect for any grilling occasion. Whether that be holiday, summer event, or a casual weeknight dinner. And it’s right about August, that I start craving more baked goods. But who wants to heat up the house for that?

Now that I have a gas grill, I don’t have to. And with Kikkoman’s® Traditionally Brewed Soy Sauce, I found a great way to balance and round out the super sweetness of Pineapple Upside Down Cake. All while giving it a touch of savory, this with using the extra marinated grilled pineapple.

First, this recipe will require a low to medium heat. So fire up the grill, and preheat to 325° degrees. This is a great recipe for using seasoned cast iron skillets. However I’ll be using a dark 12″ non-stick oven safe frying pan. Cooking time will vary due to depth of your pan, but will take 30-45 minutes.

Always a fan favorite on the table and in the kitchen, crafting this dessert is a matter of layers. To begin, grill the pineapple. And melt 1/4 cup butter in your pan. Then set it aside to build the cake for baking.

Next, sprinkle in 1 cup brown sugar (light or dark) to cover entire bottom of pan. Then arrange your grilled pineapple slices on top of the brown sugar. Placing a maraschino cherry in the center of each pineapple slice.

The next item this recipe will call for is a yellow cake mix batter. I used our favorite boxed variety. Make this as directed or opt to replace the 1 cup water required with pineapple juice. When finished, pour  cake batter gently over your butter, brown sugar, pineapple, and cherries. Smooth outward to edged of pan to cover bottom ingredients.

Set the pan back on your preheated grill and bake with lid shut for 30 minutes. Using a toothpick, begin to check the middle of the cake to identify if it is cooked through. Typically my cake is done after 30 minutes of baking. Toothpick should come out clean (no batter) when cake is finished.

Now comes the fun part! After removing the pan from the grill, cover with a round pizza pan (or other heat-proof platter). Use spatula to ensure edges of cake are separate from cooking pan. Then carefully flip the cake onto the pizza pan.

Leave the merged pans together for 5 minutes so brown sugar can transfer to top of cake. Then allow entire cake to cool for 30 minutes more. Cake can be served warm or cold. However, it will need to be stored in refrigerator.

For even more summer grilling recipe inspiration, check out the #KickinItWithKikkoman conversation that’s already started. Then join in with these great Kikkoman® coupons to pick up your own savory sauce at Walmart. Just make sure to stop back and let me know if you’ve enjoyed this creative way to put a little more savory in your sweet Upside Down Pineapple Cake!