1.Wash and dry 1 large pineapple. With a sharp knife, slice off top and bottom. Holding fruit upright on cutting board, slice off peel in strips; reserve peel. Ct flesh into 8 wedges. Remove core; reserve. Refrigerate wedges until ready to serve.
Cut reserved peel and core into 1-inch pieces; place in a medium saucepan with a 3-inch piece of fresh ginger, thinly sliced, 1 up sugar, and 4 cups water. Boil until reduced to 1 cup, 25 to 30 minutes. Strain discarding solids; chill.
Slice wedges thinly crosswise. Divide 3 cups low-fat vanilla frozen yogurt among bowls; top with pineapple and syrup.