Roasted Pineapple with Honey and Pistachios

Ingredients

• Pineapple

  raw

  1 fruit or 905g

• Pistachios

  raw

  6 tbsp or 46g

• Spearmint

  2 tbsp or 11g

• Brown sugar

  ½ cup packed or 110g

• Orange juice

  ½ cup or 125g

• Honey

  3 tbsp or 63g

• Greek yogurt

  plain, nonfat

  4 oz or 113g

Directions

1. Peel and core the pineapple, then slice lengthwise into wedges. Coarsely chop the pistachios and tear the mint leaves to release their aroma.
2. Preheat the oven to 450° and line a large rimmed baking sheet with parchment.
3. In a large bowl, whisk the brown sugar, honey, and orange juice until the sugar dissolves, then add the pineapple and toss to coat. Let stand 10 minutes, tossing once or twice.
4. Arrange the pineapple on the prepared sheet, one flat side down, reserving the marinade. Roast 15 minutes, flip, brush with some reserved marinade, and roast until tender and caramelized, 10–15 minutes more. Drizzle with any remaining marinade and let cool slightly.
5. Divide the roasted pineapple among plates. Spoon the Greek yogurt alongside and garnish with chopped pistachios and mint.