Step 1

Make the roasted pineapple: Preheat the oven to 425°. Preheat a grill to medium. In a cast-iron skillet, mix together the pineapple, rum, vanilla bean pod and seeds and the brown sugar. Roast in the oven until caramelized, 18 to 20 minutes. Remove the vanilla bean pod.

Step 2

Make the banana splits: Brush the banana halves with vegetable oil and grill until caramelized, 2 to 3 minutes per side.

Step 3

Place a grilled banana half in each of 4 bowls or sundae dishes. Add 1 scoop each of vanilla, coconut and mango ice cream to each bowl. Scatter the strawberries around the dish, spoon the roasted pineapple across the ice cream and drizzle dulce de leche on top. Top with whipped cream and toasted coconut.