1 pineapple, cut into rings (or a 20 ounce can of pineapple rings), juices reserved
1 angel food cake, cut into chunks about 3 inches thick
One cup full-fat Greek yogurt or sour cream
2 tablespoons brown sugar or honey
2 tablespoons lemon juice
If using a can of pineapple, drain the rings. Pat the pineapple dry with paper towels. Drizzle with olive oil and a pinch of salt.
Place the cut angel food cake on a plate and drizzle with the reserved pineapple juice and olive oil. Work each piece around the plate so both cut sides are well coated, but not dripping.
In a medium bowl, combine the Greek yogurt sugar and lemon juice. Stir to combine and set aside.
Prepare a gas or charcoal grill. Find a spot with medium heat (to be able to hold your hand 6 in away from the grill for 3 seconds). Place the pineapple and angel food cake slices on the grill. Grill for 2 minutes, then flip and grill for 2 more minutes. If the pineapple or cake don't want to flip easily, let it sit for another 15 seconds and try again, otherwise you'll end up with a mess all over the place! Transfer the carrier to a serving platter and the pineapple to a cutting board.
Chop the pineapple into bite size pieces and sprinkle all over the angel food cake, including any juices. Drizzle the Greek yogurt sauce over the top. Serve immediately.