Recipe information
Yield
makes about 3 cups
Ingredients
2
tablespoons (1/4 stick) unsalted butter
2
tablespoons honey
2
tablespoons golden brown sugar
1
tablespoon fresh lime juice
1
/2 vanilla bean, split lengthwise
5
1/2-inch-thick rounds peeled cored pineapple
2
medium bananas, peeled
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Preparation
Step 1
Place butter, honey, brown sugar, and lime juice in small saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer over medium heat, whisking until smooth. DO AHEAD Can be made 2 days ahead. Cover and refrigerate. Remove vanilla bean and rewarm sauce before using.
Step 2
Prepare barbecue (medium-high heat). Brush both sides of pineapple with some sauce. Grill 1 minute per side. Transfer to plate; cut into 1/2-inch cubes and place in large bowl, leaving juices behind. Mix remaining sauce into pineapple. Cut bananas into 1/2-inch chunks; fold into pineapple mixture.