Grilled Banana Splits
- Aluminum Foil
- Ice cream (your favorite flavor)
- Toppings (caramel, whipped cream, sprinkles, hot fudge, etc)
- Preheat the grill for high heat.
- Spray 4 sheets of aluminum foil, large enough to wrap bananas, with cooking spray.
- Slice the peel of the banana from stem to bottom, while slicing the banana inside lengthwise. The bananas can be cut into slices instead if you like, (while still in the peel) for easier handling later.
- Carefully open the banana just wide enough to place the meltable toppings(marshmallow, etc) inside the peel with the banana.
- Wrap the bananas with the aluminum foil and place on the grill or directly in the coals of a fire. Leave in long enough to melt the toppings, about 5 minutes. Unwrap bananas, open the peels wide, and eat with a spoon.
- 1 fresh pineapple – peeled, cored and cut into 1 inch rings
- 1/4 teaspoon honey
- 3 tablespoons melted butter
- salt to taste
- Place pineapple in a large resealable plastic bag. Add honey, butter, and salt. Seal bag, and shake to coat evenly. Marinate for at least 30 minutes, or preferably overnight.
- Preheat an outdoor grill for high heat, and lightly oil grate.
- Grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear.
- 12 large marshmallows
- 12 ounces bittersweet chocolate, cut into 3-ounce pieces
- 8 whole chocolate graham crackers
- 1/4 cup toasted coconut
1.Heat grill to high.
2.Place marshmallows on skewers or sticks, 3 to a stick, and hold over the grates of the grill until golden brown on all sides and melted in the center.
3. Place chocolate on 4 of the graham crackers. On each , sprinkle 1 tablespoon of the coconut over the chocolate and then place 3 of the toasted marshmallows on the coconut.
4. Place the remaining graham crackers on top of the marshmallows and wrap each smore in foil.
5. Place each s’more on the grill for 2 to 3 minutes. Remove from the grill and serve immediately.