Sweets. My husband and I both love something sweet after dinner, so I am constantly trying to find healthy desserts because otherwise we end up with …
chocolate … you get the idea. Given I have never been good at “cutting out,” I try to keep my sweets but indulge in the unhealthy ones moderately. Moderation people, it’s key. At least for me anyways.
Fruit is my kind of go-to healthy dessert. Adding a protein or healthy fat like yogurt helps to balance sweets with a higher glycemic load, such as pineapple, so this is a win-win. You get the healthy, anti-inflammatory benefits of pineapple, the calcium and protein of yogurt, and a balanced glycemic load. Sweet, indeed.
Recipe notes: I added strawberries to this when I served, but have not included those in the recipe. Feel free to add any additional fruit you may have available.
- 1/2 cup packed dark brown sugar
- 1/2 cup orange juice
- 3 tbsp. honey (or agave)
- 1 ripe pineapple, peeled, cored, cut lengthwise into wedges
- Your favorite yogurt
- Your favorite granola/nuts
- Preheat oven to 450 degrees. Line a rimmed baking sheet with parchment or foil.
- Stir the sugar, OJ, and honey together in a large bowl until the sugar dissolves. Add pineapple and toss to coat. Let marinate, tossing occasionally, for 10 minutes.
- Place pineapple on baking sheet and reserve marinade.
- Roast pineapple for 15 minutes. Turn, brush with marinade, and roast another 10-15 minutes until caramelized. Divide pineapple among plates and drizzle with remaining marinade. Serve with yogurt and granola.