(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Melt the flora and mix with ginger, maple syrup and lime juice. Put the pineapple wedges into a reusable food bag, tip in the marinade and shake the bag so the wedges are well coated. Put the wedges on the BBQ and cook until they have distinctive char marks.
To serve, pile 2 wedges on each plate, add a scoop of coconut yogurt or ice cream, top with the lime zest and toasted coconut wedges.