Tropical Dessert for a Windy March

Tropic-Al's: Almost Surfside Dining
Tropic-Al's reopened for the 2008 season a week ago when the weather hit 60* for about three seconds. It snowed the same night. Any BBQ pirate worth his coarse sea salt would reopen in weather like this. To celebrate the drunks in the St. Patricks' Day celebrations everywhere (in the cold climate that is) we give you "Monkey Island Mash"

Grilled pineapple, bananas and plantains with coconut milk, honey and melted butter sauce

Simply gill sliced pineapple with the core and skin removed. It's done when it looks done to you. It is done to me when their are decent black grill marks on the flesh. Grill the plantains in their skin but slice the banana cousins to marshmallow size pieces. They are done when the skin is black and charred. Bananas are a little tricky so they can be "cheated" by grilling in aluminum foil. Other wise slice the bananas lengthwise almost all the way through. Leave the peel on. They are done when the skin is charred. No need for any olive oil here as the focus is Tropic-Al not Alberto.

Now for the sauce. Place 4 ounces of unsweetened coconut milk in a sauce pan. Slowly add the butter (approx 3 tbs) Simmer until butter is melted into the milk. Now add honey 2-3 tbs and stir to keep the honey off the bottom of the pot so it won't burn. For extra flavor try adding some cinnamon, nutmeg or vanilla extract. Make the sauce to taste so play around with the ingredients. A little brown sugar or turbinado sugar crystals works well also.
Simply drizzle the sauce over the fruits and serve with a monkey grunt.
Tropic-Al's: A Banana Republic in The Catskills