Roasted Pineapple w/ Yogurt & Pistachios
recipe adapted from Bon Appetit Magazine
- 1/3 cup (packed) dark brown sugar
- 1/2 cup orange juice
- 1 tablespoon honey
- 1 medium ripe pineapple, peeled, cored, cut lengthwise into 8-10 wedges
- 1/4 cup Greek yogurt
- 1/3 cup roasted pistachios, coarsely chopped (I used salted)
- 2 tablespoons torn fresh mint leaves
Preheat oven to oven to 450°. 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.
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.
Divide pineapple among plates. Spoon Greek yogurt alongside. Garnish with nuts and mint