• 1 cup pineapple , cubed
• 1/4 cup brown sugar
• 1 tablespoon lime juice
• 1 1/3 cups nonfat yogurt
• 1 teaspoon coconut , shredded and toasted
• 4 pineapple rings in juice, grilled

Place all the ingredients, except coconut and pineapple rings, in a blender and blend until smooth. Place in an ice cream maker and freezer-proof container and place in the freezer. Stir to break up the ice with a fork after the first 30 minutes in the freezer.

Grill pineapple rings until golden. Refrigerate until cold. Center a scoop of sorbet on the ring and sprinkle with toasted coconut. Let set in the freezer for 15 minutes.

Serve with a tequila lime sauce.