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Special Equipment: wooden skewers, soaked in water for at least 30 minutes
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Preheat an outdoor grill.
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Peel and cut the bananas into 1/2-inch thick slices.
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Trim the top off the pound cake and cut the rest into the same size squares as the banana chunks.
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Cut the top and bottom off the pineapple and remove the rind from around the sides.
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Cut the pineapple in half and then into quarters.
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Trim the core and cut each piece again lengthwise.
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Cut the strips into 1/2-inch thick pieces.
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On a wooden skewer, alternate pieces of banana, pound cake, and pineapple until the skewer is full, leaving about 2 inches for a handle.
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You should have 8 to 10 skewers.
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Finish with a cherry.
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Brush with melted butter and grill for 1 to 2 minutes on each side.
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(Alternatively, you can broil the skewers for about 1 to 2 minutes per side.)
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Sauce:
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Meanwhile, heat the cream in a small pan over medium heat; do not let it boil.
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Add the chocolate to the warm cream.
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Let sit for a few minutes, then stir the mixture to melt all the chocolate.
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Cool for a few minutes and pour into a squeeze bottle.
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Scoop ice cream into bowls and top with a skewer.
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20
Squeeze some chocolate sauce over top and serve.
