• 1 (15 ounce) can crushed pineapple, in natural juice
  • 14 cup lemon juice
  • 2 tablespoons light brown sugar
  • 18 teaspoon ground cinnamon
  • 3 bananas, firm and ripe
  • 14 cup light vanilla ice cream
  • 14 cup frozen yogurt


  • Combine the pineapple with juice, lemon juice, sugar and cinnamon in a medium saucepan.
  • Cook over a medium heat, uncovered, stirring occasionally until the sugar is dissolved and the juice is reduced somewhat, about 3 minutes.
  • Set aside to cool slightly.
  • Cut the bananas in half crosswise.
  • Cut each banana half lengthwise, being careful not to cut all the way through.
  • Split the banana halves open and place each one on a small dessert plate.
  • Top each banana with a scoop of ice cream then about 2 1/2 tablespoons of the warm pineapple mixture.
  • Top each with a mint leaf, if using, and serve.