Ambrosia Salad

1 tbsp melted butter

1 tbsp canola oil

1 tbsp brown sugar

6 (1/2 inch) slices fresh pineapple

1/3 cup flaked coconut, toasted (optional)

2 naval oranges, peeled and sectioned

1/3 cup miniature marshmallow

1 medium banana, peeled and quartered lengthwise
and sliced

1/3 cup nonfat vanilla yogurt or

1/3 cup nonfat sour cream mixed with 1 tbsp confectioners' sugar

1/2 tsp grated orange peel

Coat grill with nonstick cooking spray. Preheat grill to medium high

direct heat. Blend butter, oil, and brown sugar in a small bowl. Pat

pineapple dry with paper towels. Brush both sides of pineapple

evenly with butter mixture. Place on grill. Grill, covered 8-10 minutes,

turning and basting once or until pineapple is lightly charred and hot.

Remove from heat; cool slightly. Cut pineapple into bite size pieces.

Combine pineapple, any accumulated juices, and remaining ingredients in

a medium bowl; toss to mix. Serve warm or chill before serving.