1. Combine sugar, water and corn syrup in medium saucepan. Simmer over low heat until sugar dissolves, about 5-7 minutes. Continue to cook until sugar is dark in color
2. Slowly add evaporated skim milk and butter and whisk briskly with wire whisk until sauce is smooth. Keep warm
3. Preheat grill pan and spray lightly with canola oil. Grill pineapple 2-3 minutes on each side or until grill marks appear
4. Place 2 slices on each plate and drizzle with 2 tbsp caramel sauce
5. Garnish each plate with 1 tbsp toasted macadamia nuts and fresh mint

Makes 4 servings, each containing approximately:

• 165 calories
• 29 gm carbohydrate
• 6 gm fat
• 1 mg cholesterol
• 2 gm protein
• 18 mg sodium
• 2 gm fiber