Alpha Gal Friendly Cinnamon-Walnut Roasted Pineapple with Cashews
Caramelized pineapple rings glazed with warm spices and finished with toasted nuts — this is the kind of dessert that feels indulgent but comes together with nothing more than a baking sheet and a handful of pantry staples. The spiced coconut oil glaze, built from cinnamon, ginger, and turmeric, soaks into the fruit as it roasts, coaxing out deep golden edges and a sticky, almost jammy sweetness. A hit of fresh lime juice at the end cuts right through the richness and makes every bite feel bright and balanced. For anyone navigating alpha-gal syndrome, this recipe is a natural fit — every ingredient is plant-based, from the coconut oil to the maple syrup to the walnuts and cashews that toast up beautifully in the final minutes of roasting. There's no dairy, no meat, and no hidden animal-derived additives to second-guess. Torn fresh mint on top is optional, but it adds a cool, herby contrast that really elevates the whole plate. Whether you serve this as a weeknight treat or a dinner party showstopper, it's the kind of dish that makes dietary restrictions feel completely beside the point.
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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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