Peel the pineapple, leaving its leafy crown intact. Remove the eyes and cut into 4-6 lengthwise wedges.
Squeeze the lemon to collect the juice.
Peel the pears, cut into quarters, remove the cores, and toss immediately with lemon juice to prevent browning.
Peel the bananas and coat with lemon juice.
Thread the fruit onto skewers. Grill on a rack over ash-covered embers for 5-6 minutes, turning halfway through.
Transfer to plates, sprinkle with powdered sugar, and return to the heat briefly to caramelize.
Arrange the chocolate bars on a serving plate. Serve skewers with scoops of vanilla ice cream.
Let guests roast their chocolate over the embers using skewers or tongs, turning constantly.
Tip: Cook bananas in their skins, buried under the ashes.
A smoky, sweet delight!
