1 pineapple, peeled, cored and cut into generous ¼-inch thick rings (about 1½-1¾ pounds trimmed and sliced)
2½ tablespoons unsalted butter
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⅔ cup light brown sugar
¼ cup dark rum
⅓ cup fresh orange juice
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground ginger
6 scoops (1-1½ ounces each) nonfat vanilla frozen yogurt
Prepare the grill for direct heat: If using a gas grill, preheat to medium-high (400 degrees) with the lid closed. If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly over the cooking area. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for 4 to 6 seconds. Have ready a spray water bottle for taming any flames. Brush the grill grate.
Arrange the pineapple slices on the grill. Close the lid and cook for 3 to 4 minutes, until the pineapple has nice brown grill marks. Use a spatula to loosen and flip the pineapple slices over. For a gas grill, close the lid and reduce the heat to medium; cook for 3 to 4 minutes or as needed for the slices to get good grill marks and heat through. For a charcoal grill, cook uncovered in the same manner.
Transfer to a platter; once the pineapple slices are cool enough to handle, cut each one into ½-inch-wide pieces.
Combine the butter, brown sugar, rum, orange juice, vanilla, cinnamon and ginger in a medium saucepan over medium-high heat. Cook, whisking, for 4 to 5 minutes, until the sauce comes to a boil. Reduce the heat to medium; cook for 3 minutes or until slightly reduced. Keep a close eye on the sauce; if it gets too hot it might boil over. Remove from the heat; add the pineapple, stirring to coat evenly.
Divide the pineapple pieces and sauce among individual serving dishes. Top each portion with a scoop of the frozen yogurt. Serve right away.
Nutrition values per serving: 250 calories, 5 g fat (3 g saturated), 46 g carbohydrates, 2 g fiber, 39 g sugar, 2 g protein, saturated fat, 15 mg cholesterol, 25 mg sodium.
Stephanie Witt Sedgwick, for The Washington Post