Ingredients:

  • For the caramel topping (per full batch):
  • 1/2 cup packed brown sugar (100 g)
  • 3 tablespoons unsalted butter, melted (42 g)
  • 1 teaspoon dark rum or vanilla extract (optional) (5 ml)
  • 6 pineapple rings (canned in juice and drained, or fresh slices about 1/2-inch / 1.3 cm thick)
  • 6 maraschino cherries (optional)
  • For the cake batter:
  • 1 cup granulated sugar (200 g)
  • 1/2 cup unsalted butter, melted and slightly cooled (113 g)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract (5 ml)
  • 1 1/2 cups all-purpose flour (180 g)
  • 1 1/2 teaspoons baking powder (6 g)
  • 1/4 teaspoon fine salt (1.5 g)
  • 1/2 cup whole milk (120 ml) — or buttermilk
  • Finishing/optional:
  • Butter or nonstick spray to grease foil (small amount)
  • Extra granulated or turbinado sugar for sprinkling (optional)

Instructions:

  1. Prep: Preheat grill to medium (around 350°F / 175°C) or preheat oven to 350°F (175°C). Cut six 10 x 10 inch sheets of heavy-duty foil and lightly grease the center of each.
  2. Make the caramel topping: Combine brown sugar and melted butter in a small bowl and stir until smooth. Stir in rum or vanilla if using.
  3. Portion the caramel: Spoon about 1 tablespoon of caramel mixture into the center of each greased foil square and spread into a circle roughly the size of a pineapple ring.
  4. Arrange fruit: Place one pineapple ring in the caramel on each foil square. Add a maraschino cherry to the center of each ring if using.
  5. Make the batter (one-bowl method): Whisk together sugar and melted butter until blended. Beat in eggs and vanilla until smooth. In a separate bowl, whisk flour, baking powder, and salt. Add dry ingredients to wet alternately with the milk, starting and ending with dry, and mix until just combined.
  6. Assemble packets: Spoon about 1/3 cup (roughly 70–80 g) of batter over each pineapple ring so batter covers the pineapple but does not overflow. Bring foil edges up and fold to seal, leaving a little internal air space; seal seams tightly.
  7. Cook: On the grill place packets seam side up over indirect heat and close lid; cook 18–25 minutes, rotating once halfway. In the oven place packets on a baking sheet and bake 18–22 minutes. Doneness: top slightly domed and a toothpick has a few moist crumbs or internal temperature ~200–205°F (93–96°C).
  8. Rest & invert: Remove packets from heat and rest 5 minutes. Carefully open a packet and invert onto a plate so the pineapple and caramel sit on top. If needed, loosen with a small spatula. Serve warm with optional vanilla ice cream, whipped cream, or toasted coconut.