Roasted Pineapple with Mint, Yogurt, and Pistachios

Sweet, salty, tangy, and minty – a good combination for a dessert to go with any heavy meal.  In my case, I brought this easy dessert to a pizza party that a team of colleagues and I had after finishing a big project at work.  Everyone commented on how nicely the combination of pineapple and mint worked – you wouldn’t think it, but when you taste it you’ll understand!

Like most of what I post here, this is easy to throw together.  The majority of the time (30 minutes) is spent roasting the pineapple to concentrate its sweetness and caramelize the outside just a touch.  While it’s in the oven you have plenty of time to chop up some pistachios in a food processor or coffee grinder, tear a bit of mint, and have yogurt at the ready for the garnish.  The original recipe (thanks, Bon Appetit!) called for unsalted pistachios, but I feel strongly that salted pistachios are better because they add an extra bit of contrast to the flavor of the whole – you can’t really taste the salt when you eat a full bite, but it’s there under the surface adding complexity along with the crunch.

I think there’s potential to make this a boozy dessert – I didn’t because some of the people I was serving it to don’t drink alcohol, but you could easily add some rum or whiskey into the marinade and give this a subtle (or overt, up to you) boozy touch.  I keep meaning to foray into boozy baking…maybe it’s time!

On a side note, I just realized that March 4th will be my 1 year anniversary of blogging – happy almost birthday to Aching for a Baking!  It’s a four day weekend for me here in Korea, so I may have to come up with something special to post on Sunday to mark the occasion.  Suggestions are welcome, hit me up in the comments!

Yield:  8 servings        Total Time: 45 minutes (15 active)

Pineapple 5


  • 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 plain yogurt (you can also use crème fraîche)
  • 1/3 cup salted pistachios, coarsely chopped
  • 2 tablespoons torn fresh mint leaves
Pineapple 2
A few pulses in a food processor or a coffee grinder is enough to crunch these up into a nice topping.


  • Preheat oven to 450°.  Stir first 3 ingredients in a large bowl until the sugar dissolves.  Add the pineapple; toss to coat.  Let it marinate, tossing occasionally, for 10 minutes.  Place the pineapple, one flat side down, in a 13 x 9 baking dish; reserve marinade.

  • Roast the pineapple for 15 minutes.  Turn, brush with marinade, and continue roasting until tender and caramelized, another 15 minutes.  Drizzle the remaining marinade over and let the dish cool slightly.

  • Divide the pineapple among plates or shallow bowls.  Spoon a bit of yogurt alongside each piece, then garnish with nuts and mint and serve immediately.

Pineapple 6

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