Grilled Soft-Shell Crab and Pineapple Salad with Watercress

INGREDIENTS

• 2 cups pineapple juice
• 1/4 cup maple syrup
• 1/4 cup spiced rum (such as Captain Morgan)
• 1/2 cup plain low-fat yogurt
• 2 tablespoons white wine vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 small pineapple, peeled, cored, halved lengthwise, and cut into 12 slices
• Cooking spray
• 6 (5 to 6-ounce) soft-shell crabs, cleaned
• 6 cups baby spinach
• 4 cups trimmed watercress (about 2 bunches)
• 2 cups thinly sliced red onion, separated into rings
• 2 cups diced peeled avocado