Peel and core pineapple; cut into 8 long spears. Brush with coconut oil.
In a pie plate, stir together sugar, cinnamon, ginger, turmeric and salt. Working with one piece at a time, dredge spears in sugar mixture. Insert a wooden skewer into each piece, then place on a baking sheet. Refrigerate for 20 minutes to let the coating set.
Preheat grill to medium-high heat.
Place pops on barbecue. Grill until tender, about 3 to 4 minutes per side.
To serve, dip tips in yogurt and sprinkle with coconut.
Nutrients per serving: 187 calories, 2 g protein, 4.5 g fat (4 g saturated fat), 38 g carbohydrates (1 g fibre), 0 mg cholesterol, 88 mg sodium
Best Health tip: Keep them dairy-free and dip in coconut-based yogurt.