Roasted glazed pineapple

Sometimes I want to eat something healthy for dessert.  Okay, okay... I know.  Those two things are kind of like an oxymoron in my world too.  But sometimes fruit makes the best dessert.  Especially when it is this:

Its a very simple dessert.  The prep is easy and minimal.  You can pop it into the oven when you start dinner, and this will be ready by the time you want dessert.  Have you ever been to a churrascaria and had the grilled pineapple there?  This is kind of like that... but a million times better.  This takes the flavors of the pineapple and elevates them into a wonderfully sophisticated yet simple dessert.

This is all that was left in the end.

Nothing makes a good dessert like simple, good ingredients and that is exactly what this has. Honey, brown sugar, and orange juice marinate pineapple spears which are roasted to perfection.  They come out of the oven all warm and glazed.  Pistachios and mint add a little freshness to the dessert.  Served with some vanilla greek yogurt, this makes a semi-healthy and delicious dessert appropriate for any meal!

So lets get baking!

Roasted glazed pineapple

Ingredients:

• 1 pineapple, cored and sliced into 8 spears
• 1/2 cup packed dark brown sugar
• 1/2 cup orange juice (no pulp)
• 3 tablespoons honey
• 1/4 vanilla greek yogurt
• 1/3 cup unsalted pistachios
• 2 tablespoons fresh mint leaves, torn or chiffonade

Directions:

Preheat oven to 450 and line a lipped baking pan with parchment paper.  It is important to line the pan well, as the sugar glaze can burn if its on the metal of the pan.

Mix brown sugar, orange juice and honey in a large bowl until the sugar dissolved.  Toss the pineapple spears in the bowl to coat and allow to marinate for 10-15 minutes, tossing occasionally throughout.

Place pineapple spears on baking sheet in a single layer, reserving the extra marinade.  Roast for 15 minutes, brushing marinade and turning the pineapple every five minutes.  Once pineapple is tender and carmelized remove from oven and pour remaining marinade over the spears.  Allow to cool slightly.

Place pineapple on serving dishes and sprinkle with pistachios and mint leaves.  Spoon a dollop of yogurt onto each dish and serve.

Enjoy!

Source: Bon Appetit Magazine