4 slices pound cake (each 1/2 inch thick)

2 to 3 tbsp unsalted butter, melted

 

 

4 fresh mint sprigs, for garnish

Prepare grill for direct cooking over high heat. Lightly brush each side of cake slices with butter. Grill the cake on grill for 3-5 minutes per side or until lightly toasted. Place the pound cake slices on plates. Top each serving with a spoonful of Pineapple Salsa

 

2 cups cubed fresh pineapple

3 tbsp chopped fresh mint, cilantro or basil

1 to 2 jalapeño peppers seeded and diced

2 tbsp each of lime juice and brown sugar

Five minutes before you serve the cake, place the pineapple, herbs, jalapeños, lime juice, and brown sugar in a glass or plastic mixing bowl.