Prep and measure everything before heating. Drain the pineapple fruit cup well and roughly chop any large pieces; line a plate with paper towels to dry the pineapple briefly. Peel the bananas and slice each lengthwise in half (so you have 8 long halves). Toasting coconut and controlling moisture from the pineapple are done up front so the cooking steps stay fast and controlled.

Toast the coconut: place a dry 10–12" skillet over medium heat. Add the shredded coconut and toast, stirring constantly for 3–5 minutes until the coconut is golden-brown and fragrant. Transfer to a bowl immediately to stop browning. Toasting develops the coconut's oils and aroma and gives a crunchy contrast to the soft bananas.

Make the pineapple compote: in the same skillet (wipe it if there are burnt bits), add 1 tablespoon butter, the drained pineapple, 2 tablespoons brown sugar, 2 tablespoons water, 1 tsp lime juice and a pinch of salt. Cook over medium heat, stirring occasionally, until the pineapple releases juices and the sauce thickens slightly (about 4–6 minutes). The sugar lifts the pineapple's natural sweetness and the lime balances sweetness with acidity.

Remove half the pineapple compote to a small bowl for plating later; keep the skillet warm with the remaining compote. The reserved compote provides a cooler-texture counterpoint and makes plating easy.

Prepare the chocolate-cocoa drizzle: in a small saucepan over low heat, combine the chocolate chips, 1 tablespoon butter, cocoa powder and 2 tablespoons of the warm pineapple syrup (from the skillet). Stir constantly until smooth and glossy (about 1–2 minutes). The small amount of pineapple syrup thins and brightens the chocolate, and cocoa deepens the chocolate flavor. Keep warm on the lowest heat or transfer to a heatproof bowl set over a pot of warm water.

Caramelize the bananas: wipe the skillet clean and add 1 teaspoon neutral oil and 2 tablespoons butter over medium-high heat. Sprinkle 2 tablespoons brown sugar evenly in the pan and let it melt for 20–30 seconds until it begins to bubble but not burn. Place the banana halves cut-side down in the skillet and cook without moving for 1½–2 minutes until a deep golden crust forms. Flip and cook 30–45 seconds on the other side — you want a caramelized exterior without over-softening the banana. Caramelization adds complex, toffee-like flavors and gives a pleasing texture contrast.

Add chocolate chips to finish: lower the heat to medium, push the bananas slightly to create small pockets and scatter the chocolate chips and a light sprinkle of toasted coconut over the bananas. Cover the skillet briefly (30–45 seconds) so the chocolate softens and becomes glossy but not fully melted — you want melty pockets, not an entirely liquid sauce. This gives contrast between set chocolate and flowing drizzle.

Plate intentionally: spoon a tablespoon of reserved pineapple compote on each dessert plate, arrange two banana halves on top, drizzle with the warm chocolate-cocoa sauce (use a spoon to create ribbons), and finish with a generous sprinkle of toasted coconut and a tiny pinch of flaky sea salt if you have it. The salt amplifies both the chocolate and fruit sweetness.

Serve immediately while bananas are warm and chocolate is glossy. If you like, garnish with extra pineapple pieces or a small mint sprig. Serving right away preserves the crispness of the toasted coconut and the contrast between warm fruit and cool air.