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Grilled Soft-Shell Crab And Pineapple Salad With Watercress

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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

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