Honey-Roasted Pineapple with Greek Yogurt
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 230 calorie
- Total Fat
- 1 grams
- Saturated Fat
- 0.5 grams
- Cholesterol
- 5 milligrams
- Sodium
- 20 milligrams
- Carbohydrates
- 55 grams
- Dietary Fiber
- 2 grams
- Protein
- 5 grams
- Sugar
- 50 grams
- Total: 50 min
- Prep: 10 min
- Cook: 40 min
Ingredients
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
Directions
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.