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Arrange medium coals in a pyramid in the center of a charcoal grill. Cover and preheat for 10 to 15 minutes.
In a small bowl, combine sugar and cinnamon. Place tortillas on the grill rack directly above the coals. Cover and grill for 2 to 4 minutes or until crisp and brown, turning once halfway through grilling. Remove from grill. Brush both sides with melted butter and sprinkle with the cinnamon-sugar mixture. Cut into wedges.
Holding a paper towel with tongs, oil the grill rack. Add bananas and pineapple spears to the grill rack, cut-sides down. Cover and grill for 6 to 10 minutes or until brown and slightly softened, turning once halfway through grilling. Using a spatula, remove fruit from grill; cool. When cool enough to handle, cut fruit into bite-size pieces.
Place dulce de leche in a small bowl. If desired, stir in rum. Spread dulce de leche onto cinnamon crisps. Top with grilled fruit; sprinkle with coconut.