Spatulatta.com Tropical Treasure Chests You'll need: 1 fresh pineapple - cut into chunks 2-3 bananas Brown sugar Vanilla ice cream Aluminum foil Adult help for cutting and grilling Utensils: Butter knife Cut the pineapple and banana into 1-inch chunks. Tear off 4 pieces of aluminum foil about 1 foot square. Lay out the four pieces of foil. Arrange a 4 or 5 pieces of banana and 4 or 5 pieces of pineapple in the middle of each square. Sprinkle about 2 tablespoons of brown sugar over each pile of fruit. Pull two sides of the foil square up, making them meet in an triangle over the fruit. Holding both edges together, fold about 1/2 inch over toward one side. Fold them over together one more time, making an overlapped seam. Press the seam down along the length of the aluminum foil packet. Now pull one of the open ends of the packet toward you. Flatten the edges down and then fold 1/2 inch of the foil toward the middle. Smooth it down. Then fold that end over another 1/2 inch. Do that once more to make a tight seal. Do the same on the other side of the packet. This way when the sugar melts it will all stay inside the packet. After the meat and vegetables have been taken off the grill put the packets on with the fold facing up. You want the packets near the heat but not directly over the flame. You may need to turn the packets around so that all the fruit gets warm but don't flip them over. The fruit and the brown sugar will cook and make a sauce. Depending on how hot your barbecue is it may take a few minutes. If you want to delay desert just move the fruit off the heat. The packets should stay warm. After you've helped clear the table and everyone is ready for desert, scoop the ice cream into individual bowls. Ask for some adult help taking the packets off the grill and opening them because the steam and syrup will be very hot. Spoon the fruit and syrup over the ice cream and serve this tropical treat immediately!