Roasted Pineapple with Honey and Pistachios

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We demoed this wonderful sweet dessert on Fox5 News February 26, 2014.  It was snowing outside and this made us feel like we were in Hawaii!

½ C (packed) dark brown sugar
½ C orange juice
3 T honey
1 medium ripe pineapple, peeled, cored, cut lengthwise into 8 wedges
¼ C yogurt
1/3 C natural unsalted pistachios, coarsely chopped
2 T torn fresh mint leaves

Preheat oven to 450̊. 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. 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 yogurt alongside. Garnish with nuts and mint. Six servings.

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