Almond Free Cinnamon-Walnut Roasted Pineapple with Cashews
Caramelized pineapple is one of those desserts that looks impressive but comes together with surprisingly little effort, and this roasted version delivers serious flavor through a warm spiced glaze of coconut oil, maple syrup, cinnamon, ginger, and turmeric. The high oven heat coaxes the natural sugars in the pineapple into deep golden edges that are slightly crispy on the outside and juicy all the way through. Walnuts and cashews get scattered over the rings partway through roasting, picking up a toasty, nutty richness that makes every bite feel layered and satisfying. A final hit of fresh lime juice brightens everything up and keeps the sweetness from feeling heavy. Torn mint leaves on top are optional, but they add a cool, herby contrast that really pulls the whole plate together. This is the kind of naturally tree-nut-forward recipe that skips almonds entirely — no almond flour, no almond extract, no hidden almond-based ingredients — so you can enjoy it without scanning labels or second-guessing the glaze. It works beautifully as a standalone dessert, a brunch centerpiece, or even alongside grilled proteins for something a little unexpected.
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Learn more →Ingredients
4 servings
- 1 medium pineapple, peeled, cored, and cut into 8 rings (about ½ inch thick)
- 2 tbsp coconut oil, melted
- 2 tbsp pure maple syrup
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground turmeric
- ⅛ tsp fine sea salt
- ½ cup raw walnuts, roughly chopped
- ¼ cup raw cashews, roughly chopped
- 1 tbsp fresh lime juice
For serving
- 2 tbsp fresh mint leaves, torn (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2
In a small saucepan over low heat, whisk together the melted coconut oil, maple syrup, cinnamon, ginger, turmeric, and salt until smooth and combined, about 1 minute. Remove from heat.
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