whole fat Greek yogurt or vanilla yogurtfor serving
fresh mint leavesfinely 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.