Grilled Banana Splits

1. 1

   Coat cold cooking grate of grill with cooking spray. Preheat grill to 300u00b0 to 350u00b0 (medium) heat.

2. 2

   Preheat oven to 350u00b0. Place pecans in a single layer in a shallow pan. Place coconut in a single layer in another shallow pan. Bake pecans and coconut 7 to 8 minutes or until toasted and pecans are fragrant, stirring occasionally.

3. 3

   Peel bananas, and cut in half lengthwise. Coat bananas with cooking spray. Grill pineapple slices, covered with grill lid, over 300u00b0 to 350u00b0 (medium) heat 4 minutes on each side or until lightly caramelized. Grill banana halves 1 to 2 minutes on each side or until lightly caramelized.

4. 4

   Chop grilled pineapple. Arrange 2 grilled banana halves in each of 6 (8-oz.) banana-split dishes or other serving bowls. Scoop 1/4 cup vanilla ice cream and 1/4 cup chocolate frozen yogurt into each dish between banana slices. Top each with 1 Tbsp. Chocolate Sauce, 1 chopped pineapple slice, 2 tsp. pecans, and 2 tsp. coconut. Garnish, if desired. Serve immediately.

5. 5

   *3 regular bananas, peeled and quartered, may be substituted. Increase grilling time to 4 minutes on each side.

6. 6

   **Canned pineapple slices in juice, drained, may be substituted.

7. 7

   Note: If using a charcoal grill, place banana slices around the outer edge of grill to prevent burning. Watch them carefully as they will cook fast.

8. 8

   Note: Nutritional analysis includes about 1 Tbsp. Chocolate Sauce, not garnish.

* Per serving · 4 servings · Values may vary.