Recipe // roasted pineapple with ginger infused greek yogurt and pistachios …

March 22, 2012

I have been trying my best to avoid too many refined sugars in my diet.  I find that when I start to eat sweets, my body craves them each and every day.   There is that time everyday at about three o’clock in the afternoon where I am raiding my pantry for goodies.
So, I have found it best for me to try to avoid them so my body isn’t dependent on the sugar rush.  After the first week or so, it gets much easier, and I am fine without a sweet snack.  But, every once in a while, I would love to eat something sweet!
I have often turned to fruit as an alternative to refined sugars, and it has gotten me through the sugar cravings!  It is surprising how naturally sweet fruit is, and it has so many health benefits.  I made this amazing roasted pineapple with ginger infused greek yogurt with a hint of vanilla bean topped with pistachios.  It was just the jump start I needed, and so tasty.
{Roasted Pineapple with Ginger infused Greek Yogurt, and Pistachios}
adapted from this recipe from bon appetit March 2012
Serves 4


  • 2 tablespoons (packed) dark brown sugar
  • 1/2 cup  fresh orange juice, about 2 oranges
  • 3 tablespoons honey
  • 1-2 tablespoons agave nectar
  • 1 medium ripe pineapple, peeled, cored, cut lengthwise into 8 wedges
  • 1 cup Greek yogurt
  • 1/2 teaspoon vanilla bean paste
    1 tablespoon agave nectar
    1/2 teaspoon finely grated fresh ginger
  • 1/3 cup natural unsalted pistachios, coarsely chopped
  • 2 tablespoons torn fresh mint leaves (optional)


  • Preheat oven to 450°. Line a large rimmed baking sheet with parchment paper. Stir first 4 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.
    While the pineapple is roasting, combine yogurt, vanilla bean paste, agave nectar, and ginger in a small bowl.  Refrigerate until ready to serve.
  • 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.
  • Divide pineapple among plates. Spoon Greek yogurt over it, and garnish with pistachios and mint leaves.

Leave a Reply

Your email address will not be published. Required fields are marked *