Directions

1. Coat cold cooking grate of grill with cooking spray. Preheat grill to 300°F to 350°F (medium) heat.
2. Preheat oven to 350°F.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. Peel bananas and cut in half lengthwise. Coat bananas with cooking spray. Grill pineapple slices, covered with grill lid, over 300°F to 350°F (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. Chop grilled pineapple. Arrange 2 grilled banana halves in each of 6 (8 ounce) 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 tablespoon warm chocolate sauce, 1 chopped pineapple slice, 2 teaspoons pecans, and 2 teaspoons coconut. Garnish, if desired. Serve immediately.
5. For the Chocolate Sauce, melt chocolate pieces and butter in a small saucepan over low heat.
6. Add the sugar.
7. Gradually stir in evaporated milk. Bring to a boil, reduce heat, cook and stir over low heat for 8 minutes. Remove from heat and set aside.