If using wooden skewers, place 8-12 skewers in a shallow dish of water to soak until you are ready to use them.
Wash and dry the fresh produce.
2 (1 inch) pieces ginger root
1 small pineapple
Peel and mince or grate ginger; transfer to a medium bowl.
Add sugar to the bowl with the ginger and stir to combine.
⅓ cup brown sugar
Cut skin off pineapple, quarter, core, and cut into bite-sized pieces; transfer to the bowl with the spiced sugar. Toss to coat.
Preheat a grill pan, outdoor grill, or regular skillet over medium-high heat.
While the pan heats up, thread sugared pineapple onto the skewers. Alternatively, you can cook the pineapple directly on the pan without using skewers. (Reserve bowl for later use.)
Once the pan is hot, coat with oil. Working in batches if necessary, add pineapple skewers and grill, turning occasionally, until charred and heated through, about 4 minutes. Remove to a plate and set aside.
4 tsp virgin coconut oil
Meanwhile, zest and juice lime into the bowl used for the pineapple.
Using a box grater, coarsely grate cream cheese into the bowl with the lime. Use a silicone spatula or fork to soften and combine the cream cheese mixture, creating a smooth cream.
⅔ (8 oz) block cream cheese
Add yogurt and honey to the bowl and stir to combine the dip.
½ cup plain Greek yogurt
2 tbsp honey
To serve, divide pineapple skewers and dip between plates. Enjoy!