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Ingredients
- Juice of 2 oranges (1/2 cup)
- 1/4 cup honey
- 1 vanilla bean, split and scraped
- 1/2 a fresh pineapple, peeled, cored and cut into 1/2-inch-thick slices
- One 7-ounce container 2 percent Greek yogurt
Method
- Special equipment: 9-by-13-inch broiler-proof baking dish
- Position an oven rack in the upper third of the oven, and preheat to 450 degrees F.
- Combine 1 cup water, orange juice, honey and vanilla bean pod and seeds in a small saucepan.
- Bring to a boil, stirring occasionally to loosen the honey.
- Turn off the heat, and leave the saucepan on the stove.
- (You may need to reduce the roasting juices a little more once the pineapple is cooked.)
- Arrange the pineapple slices in a broiler-proof 9-by-13 baking dish.
- Pour the orange syrup over the pineapple.
- Roast, basting occasionally, until the pineapple is tender and the juices have reduced, about 20 minutes.
- Set the oven to broil, and continue to cook the pineapple until it is a deep golden yellow and lightly brown around the edges, 5 to 10 minutes more.
- The roasting juices should be reduced and syrupy, measuring about 1/4 cup.
- If they are too watery, remove the pineapple slices with a slotted spoon to a medium bowl, return the juices to the saucepan and reduce the juices over medium-high heat until syrupy, about 1/4 cup.
- Divide the yogurt among 4 small bowls.
- Top with the pineapple slices, and drizzle with the syrup.
