Greek yogurt with baked pineapple in orange-honey syrup

Ingredients:

• Juice of 2 oranges (0.5 cup)
• 1/4 cup honey
• 1 vanilla bean, split and seeds scraped out
• Half a fresh pineapple, peeled and cored and cut into 1cm thick slices.
• 200 gr. Greek yogurt fat content 2%
• Special equipment: a 22x32 cm baking pan suitable for grilling

Preparation:

1. Position a rack in the upper third of the oven and preheat the oven to 230°C.
2. Combine 1 cup water, orange juice, honey, and vanilla bean with seeds in a small saucepan. Bring to a boil, stirring occasionally to liquefy the honey. Turn off the heat and leave the saucepan on the stovetop. (Once the pineapples are done, you may need to reduce the cooking liquid.)
3. Arrange the pineapple slices in the pan. Drizzle with orange syrup. Bake, basting the pineapples with syrup occasionally, until tender and the juices have evaporated slightly, about 20 minutes.
4. Turn the oven to broil and continue broiling the pineapples until they are charred around the edges, another 5 to 10 minutes.
5. The juices should reduce slightly and thicken to about 1/4 cup. If they're still too runny, use a slotted spoon to transfer the pineapple slices to a medium bowl, transfer the liquid to a saucepan, and reduce it over medium-high heat until it reaches a syrupy consistency and is about 1/4 cup in volume.
6. Divide the yogurt among 4 bowls. Top with pineapple slices and drizzle with syrup.