Honey-Roasted Pineapple with Greek Yogurt

For this super simple, low-fat dessert, we roasted pineapple to intensify its sweetness, then ran it under the broiler for a rich, caramelized[ finish.]

Total Time:
50 min
10 min
40 min

4 servings

  • Juice of 2 oranges (1/2 cup)
  • 1/4 cup honey
  • 1 vanilla bean, split and scraped
  • 1/2 a fresh pineapple, peeled, cored and cut into 1/2-inch-thick slices
  • One 7-ounce container 2 percent Greek yogurt
  • Special equipment: 9-by-13-inch broiler-proof baking dish

  • Position an oven rack in the upper third of the oven, and preheat to 450 degrees F.

  • Combine 1 cup water, orange juice, honey and vanilla bean pod and seeds in a small saucepan. Bring to a boil, stirring occasionally to loosen the honey. Turn off the heat, and leave the saucepan on the stove. (You may need to reduce the roasting juices a little more once the pineapple is cooked.)

  • Arrange the pineapple slices in a broiler-proof 9-by-13 baking dish. Pour the orange syrup over the pineapple. Roast, basting occasionally, until the pineapple is tender and the juices have reduced, about 20 minutes.

  • Set the oven to broil, and continue to cook the pineapple until it is a deep golden yellow and lightly brown around the edges, 5 to 10 minutes more.

  • The roasting juices should be reduced and syrupy, measuring about 1/4 cup. If they are too watery, remove the pineapple slices with a slotted spoon to a medium bowl, return the juices to the saucepan and reduce the juices over medium-high heat until syrupy, about 1/4 cup.

  • Divide the yogurt among 4 small bowls. Top with the pineapple slices, and drizzle with the syrup.

  • Copyright 2014 Television Food Network, G.P. All rights reserved.

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