Roasted Pineapple with Honey and Pistachios

Ingredients

• Brown sugar

  ½ cup packed or 110g

• Pistachio nuts

  Nuts, raw

  ⅓ cup or 41g

• Peppermint

  Fresh

  2 tbsp or 3g

• Nonfat greek yogurt

  Nonfat, plain

  4 oz or 113g

• Orange juice

  ½ cup or 125g

• Honey

  3 tbsp or 63g

• Pineapple

  Raw, all varieties

  1 fruit or 905g

Directions

1. Peel and core pineapple. Cut lengthwise into 8 wedges. Coarsely chop pistachios. Tear mint leaves into smaller pieces to release flavor.
2. Preheat oven to 450F. Line a large rimmed baking sheet with parchment paper. Stir first 3 ingredients in a large bowl until sugar dissolves. Add pineapple; toss to coat. Let marinate, tossing occasionally, for 10 minutes. Place pineapple, one flat side down, on prepared sheet; reserve marinade.
3. Roast pineapple for 15 minutes. Turn, brush with marinade, and roast until tender and caramelized, 10-15 minutes. Drizzle remaining marinade over; let cool slightly.
4. Divide pineapple among plates. Spoon crme frache alongside. Garnish with nuts and mint.