4 oz. (1/2 of an 8-oz. pkg.) cream cheese, softened
1/4 tsp. ground ginger
1-1/2 cups thawed whipped topping
1 fresh pineapple, peeled, quartered lengthwise and cored
1 Tbsp. sugar
Microwave butter in large microwaveable bowl on HIGH 30 sec. Add marshmallows; toss lightly. Microwave on HIGH 1 min. or until marshmallows are completely melted, stirring after 30 sec. Add cereal; mix lightly to coat. Press firmly onto bottom and up side of lightly greased 9-inch tart mold or pie plate to form crust.
Beat cream cheese and ginger in small bowl with electric mixer on medium speed until well blended and creamy. Add whipped topping; beat on low speed 1 min. or just until blended. Spread mixture evenly over crust; refrigerate.
Lightly grease grill grates. Preheat grill to medium-high heat. Cut each pineapple quarter lengthwise into 1/4-inch slices; place in medium bowl. Sprinkle sugar over pineapple slices; mix well. Let stand 5 min. Place pineapple on grill; cook 2 to 3 min. on each side or until tender. Cool completely. Arrange grilled pineapple slices over chilled tart to serve.