Roasted Pineapple with Honey and Pistachios

Ingredients

• Brown sugar

  ½ cup packed or 110g

• Pistachio nuts

  Nuts, raw

  ⅓ cup or 41g

• Spearmint

  Fresh

  2 tbsp or 11g

• 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 the pineapple, then cut it lengthwise into 8 wedges. Coarsely chop the pistachios and tear the mint leaves into smaller pieces to release their flavor.
2. Preheat the oven to 450°F and line a large rimmed baking sheet with parchment paper. In a large bowl, stir together the brown sugar, honey, and orange juice until the sugar dissolves. Add the pineapple wedges and toss to coat. Let marinate for 10 minutes, tossing occasionally.
3. Place the pineapple on the prepared sheet, one flat side down, reserving the marinade. Roast for 15 minutes, then turn the wedges, brush with the reserved marinade, and continue roasting until tender and caramelized, about 10-15 minutes more. Drizzle with any remaining marinade and let cool slightly.
4. Divide the pineapple among plates and spoon Greek yogurt alongside. Garnish with chopped pistachios and mint.

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