Peel and core the pineapple; cut vertically into 8 wedges. Cut each wedge horizontally into 2 spears. In a bowl or shallow dish, combine the brown sugar, honey and lime juice; add pineapple and turn to coat. Cover and refrigerate for 1 hour.
In a small bowl, beat cream cheese until smooth. Beat in the yogurt, honey, brown sugar, lime juice and zest. Cover and refrigerate until serving.
Coat grill rack with cooking spray before starting the grill. Drain pineapple, discarding marinade. Grill pineapple spears, covered, over medium heat for 3-4 minutes on each side or until grill marks are golden brown. Serve with lime dip.