Roasted Pineapple with Honey and Pistachios
Simple roasted pineapple, marinated in honey and orange juice, and topped with crushed pistachios and fresh mint. Serve with yogurt for a healthy snack, breakfast, or dessert!
Dessert, breakfast, or snack? I honestly don’t know how to classify this roasted pineapple with honey & pistachios–but I’m not sure I mind either way. And I promise that once you taste it, you won’t either.
There are some fruits that just blossom with a little bit of caramelization in the oven. It’s where the magic happens. Last year, I roasted apricots like it was my job. I ate them for breakfast with greek yogurt almost every day for weeks on end.
Well, I’ve decided that 2014 is the year of the pineapple.
I have to admit, pineapple hasn’t gotten a lot of action in my kitchen. Ever, really. It just is one of those fruits that I sort of forget about.
I stare at it longingly in the grocery store, enticed by its tropical aroma, but end up steering myself back to my normal fruit routine at this time of the year, which includes the typical oranges, grapefruits, kiwis, pears, and an occasional pomegranate here and there. But pineapple? Not so much. I think I’ve been scarred by too many awful pineapple experiences from sad fruit bowls or hotel buffets.
You know the ones I’m talking about, right? Not so great.
Well, ever since my mom gifted me a random pineapple a few weeks ago (she also sends me the occasional food-related package via snail mail, despite living only 30 minutes away)–I’ve been thinking about pineapple ever since.
I’ve been meaning to make some sort of crazy dessert with it. I’m sort of envisioning something with crispy puff pastry and some sort of coconut pastry cream–someone please convince me that needs to happen.
But when I stumbled upon this recipe the other day, I got sidetracked. In the best way possible.
I should also mention that this recipe is really easy and simple. It does take about 30 minutes to roast–but if you prepared this on a weeknight or weekend, you could easily store the roasted fruit in the fridge and have snacks for days.
To help the caramelization process, and add even more flavor, the pineapple wedges are marinated briefly in a mixture of freshly squeezed orange juice (I used Cara Caras, hence the bright pink color above), brown sugar, and honey.
It seems like a lot of sugar, but most of it is discard, so this dish is fairly healthy. The marinade also serves as delicious basting liquid throughout the roasting process too.
The final addition of chopped pistachios and fresh mint adds such an interesting dimension to the dish. The three ingredients work in perfect harmony with one another.
The mint brightens up the entire plate–and complements the tart sweetness of the pineapple so well–and the pistachios add the perfect crunch and texture.
Although the original recipe suggested serving the pineapple with creme fraiche, I preferred a large dollop of Greek yogurt. I’m also 100% positive this would be amazing with coconut whipped cream or even coconut yogurt.
Roasted Pineapple with Honey and Pistachios
- 1 large pineapple
- ½ cup (120 mL) fresh Cara Cara or regular orange
- ⅓ cup (70 g) lightly packed dark brown sugar
- 3 tablespoons pure honey
- whole fat Greek yogurt or vanilla yogurt for serving
- pistachios roughly chopped
- fresh mint leaves finely chopped
- Preheat the oven to 450°F (230°C) with a rack in the center position. Line a half sheet pan with parchment paper and set aside.
- Peel and core the pineapple. Slice into 2 to 3-inch long wedges, roughly ¾-inch thick. In a large bowl, whisk together the orange juice, brown sugar, and honey. Add the pineapple slices to the bowl, toss, and allow them to macerate for 10 minutes.
- Remove the pineapple from the marinade (reserve the liquid for later) and place the pieces onto the baking sheet, spacing them apart evenly, so the do not touch each other Roast for 15 minutes. Using tongs, turn the pineapple and brush each slice with the marinade. Continue to roast for an additional 15 to 20 minutes, until the pineapple is caramelized. Set on a rack to cool. Remove the pineapple from the pan and toss with 2 tablespoons of the reserved macerating liquid.
- Serve pineapple and garnish with a dollop of Greek yogurt, chopped pistachios, and fresh mint.
37 Comments on “Roasted Pineapple with Honey and Pistachios”
Your blog is just adorable! And wow, this looks and sounds incredible. What a great way to serve pineapple.!
Thank you so much Tiffany! And thanks for visiting.
Wow, this is officially my favourite post today! I love everything about it … the caramelisation in orange, the pistachios, the mint, the yoghurt, the fact that it’s so easy and especially your photos! All fabulous!
So glad you like it!! Thanks so much Helen!
Sounds and looks delish! Can’t wait to try! I may drizzle some chocolate on my pineapple:)
That sounds good!!
I ADORE pineapple but try not to eat it too much because the acid makes my belly hurt something fierce! I wonder if the roasting would help with that. And either way I’ll be making this because who could resist?!
Oh no! 🙁 I’m sorry!! Maybe the roasting would help? Report back!
Now this is perfect! Roasting pineapple is genius. Love this!
Looks delicious and easy! Good idea to marinate it! Sorry to send you packages from 30 minutes away,but it works! Too bad you can’t send us a plate of that right now! Another gorgeous post!
That pineapple portrait is GORGEOUS. Legit. Also, I want to eat this.
Thanks lady friend!!
I’m drooling at work right now!! Roasted pineapple, yes please!! Looks amazing!! 🙂
Haha! Drool is totally appropriate.
Love this! With desserts like this I’m all for pineapple in 2014.
Glad you’re on board with it! 🙂
This is perfect for breakfast for dessert. Yum!
I love the simplicity of this dish. I would totally devour it over top of plain Greek yogurt for breakfast. Yum!
Yes! I loved it that way!!
Snacks like this truly make my freaking day! I love this!
THIS is my kind of dessert. Fruit based. Simple, yet not simple. Crunchy. Seriously refreshing. Perfection.
Thanks Nicole!! You could also eat it for breakfast and not have to wait as long 😉
Looks incredibly gorgeous yet simple, and so delicious! Love the colors. Your photography just keeps getting better and better. Do you use another camera than last year or is this pure technique?
Same camera, same lens! 🙂 Just a lot more practice, reading, and learning from looking at other people’s work–and I probably spend about double the amount of time on photographs as I did then. Thanks Denise!!
I know they look simple but those stoic pineapple shots look fabulous!! love everything about this 🙂
good light dessert!
You had me at pineapple…and pistachios! This is seriously amazing!! I’ve never roasted pineapple, but I’ve grilled it a bunch of times before. This is happening tonight.
I’ve had grilled pineapple–but haven’t done much of that either since I’m not a big fruit with savory person. I’ve decided I need to try roasting every fruit now. Let me know what you think!
I love pineapple and actually was working with 2 giant ones last week. So freaking good. This looks awesome!
Ooh nice! I need to buy more from Trader Joes this weekend!
My oh my! This looks so good! I really want to make this and add it to my yogurt. You made it look so pretty too.
It is SO good with yogurt. Do it!
Ohmygosh. I would LOVE THIS! I adore pineapple. I could eat it until my mouth is raw. LOL I love it so much and with honey. Roasted. I want this like right now! pinned! 🙂
Hahaha! So glad you like it Averie!