Recipe information
Total Time
40 minutes
Yield
4 Servings
Ingredients
1
/2 cup (packed) dark brown sugar
1
/2 cup orange juice
3
tablespoons honey
1
medium ripe pineapple, peeled, cored, cut lengthwise into 8 wedges
1
/4 cup crème fraîche or yogurt
1
/3 cup natural unsalted pistachios, coarsely chopped
2
tablespoons torn fresh mint leaves
Preparation
Step 1
Preheat 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.
Step 2
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.
Step 3
Divide pineapple among plates. Spoon crème fraîche alongside. Garnish with nuts and mint.
Nutrition Per Serving
1 serving contains:
Calories (kcal) 283.0
%Calories from Fat 16.6
Fat (g) 5.2
Saturated Fat (g) 0.9
Cholesterol (mg) 2.0
Carbohydrates (g) 59.7
Dietary Fiber (g) 2.6
Total Sugars (g) 53.1
Net Carbs (g) 57.1
Protein (g) 3.4
Sodium (mg) 17.0