- ACTIVE: 25 MIN
- TOTAL TIME: 1 HR
- SERVINGS: 8
Jenn Louis likes to avoid desserts that are too rich, so when she entertains, she often serves very simply prepared seasonal fruit on platters for people to pass around family-style. "Sure, you could serve it with ice cream, but that takes away from the fact that it's light and refreshing," she says.
- 2 ripe golden pineapples
- 1/2 cup honey
- 1 cup fresh orange juice
- Using a serrated knife, peel the pineapple. Quarter lengthwise then remove the core. Cut each pineapple quarter into 3 long, thin wedges and transfer to a large bowl. In a microwave-safe cup, combine the orange juice with 1/4 cup of the honey and heat at high power until warm, about 15 seconds. Pour the juice over the pineapple and let stand for 30 minutes, stirring occasionally.
- Preheat the oven to 450° and line 2 rimmed baking sheets with parchment paper. Drain the pineapple wedges and arrange them in a single layer on the baking sheets. (Reserve the juices for another use).
- Roast the pineapple wedges for about 10 minutes, until they are tender, shifting the pans from top to bottom and front to back halfway through. Arrange the pineapple wedges on a platter and drizzle with the remaining 1/4 cup of honey. Serve warm.
The honey-roasted pineapple can be kept at room temperature for up to 8 hours. Rewarm before serving.
One Serving 102 cal, 0 gm fat, 0 gm sat fat, 26 gm carb, 2 gm fiber, 1 gm protein.