Grilled Banana Split

Preheat the grill - Preheat the grill to high heat, about 450°F. If needed, clean the grates.

Prep the fruit - Don't peel the bananas. Use a sharp knife to slice them lengthwise, peel and all, going through the stem. Slice the strawberries in half lengthwise. Line up halved berries on a cutting board and slide a skewer through the center, leaving about 2 inches of the skewer uncovered on each end to make them easy to handle. Repeating with the remaining berries. Cut the pineapple into 4-inch long spears that are roughly 1 1/2 inches wide. Brush the cut sides of the bananas and strawberries with a light layer of oil. Brush all sides of the pineapple with oil.

Grill the fruit - Wet a folded clean paper towel with oil and grasp it with tongs. Use it to carefully oil the hot grates. Add the fruit to the grill with the strawberries and bananas cut side down. Cook just until grill marks form, 1 to 2 minutes. Remove the strawberries and bananas from the grill and flip the pineapple, grilling on all 4 sides for 1 to 2 minutes per side.

Let cool and chop - Let the fruit cool for 5 minutes. Peel the grilled bananas and lightly dust with cinnamon (if using). Dice the strawberries and pineapple.

Assemble the banana splits - Place the grilled bananas along the sides of the dishes or bowls. Add a scoop of vanilla, strawberry, and chocolate ice cream to each. Top the vanilla with diced grilled pineapple, top the strawberry ice cream with the grilled diced strawberries, and top the chocolate ice cream with chocolate sauce. Top with whipped cream, peanuts, and maraschino cherries, if using. Add an extra drizzle of chocolate sauce, if desired. Serve immediately.