Preheat the oven to 350°F. Adjust the racks in your oven to accommodate a stockpot.
Prepare the poaching liquid. Combine 4 quarts water with the honey, dried jasmine, star anise, lemongrass, peppercorns, turmeric, ginger, and saffron in an oven-safe stockpot and bring to a boil over medium-high heat.
Meanwhile, on a clean work surface, trim the top and bottom away from the pineapple. Set it upright on the work surface and trim away the skin and eyes. Set the pineapple in the poaching liquid vertically so that it is completely covered by the poaching liquid. To keep the pineapple submerged, place a circle of parchment directly on the surface of the liquid. Place the pot in the oven and bake for 1 hour, adding more water periodically if necessary to keep the pineapple covered. Remove the pot from the oven and set aside to cool in the liquid for 2 hours.
Remove the pineapple from the liquid by plunging a meat fork into the core, then transfer it to a rimmed serving platter. Bring the pot of liquid to a gentle simmer and continue to cook until it is reduced by half. Drizzle the poaching liquid onto the pineapple until it fills the platter. Garnish with the mango slices, goji berries, and lime zest. Slice vertically into wedges and serve with some of the sauce.
Bill told us during the show that you can also use jasmine tea, if you can’t find the dried flowers at a gourmet market.