Barley Free Cinnamon-Walnut Roasted Pineapple with Cashews
Roasted pineapple is one of those desserts that feels far more impressive than the effort it actually takes, and this version delivers serious wow factor with warm spices, toasted nuts, and a sticky caramelized glaze. Fresh pineapple rings get brushed with a coconut oil and maple syrup mixture spiked with cinnamon, ginger, and turmeric, then roasted at high heat until the edges turn deep golden and jammy. Walnuts and cashews go onto the pan partway through, soaking up the spiced glaze and turning perfectly toasty without burning — just keep an eye on them in those final minutes. A squeeze of fresh lime juice at the end cuts through the sweetness and ties everything together beautifully. Every ingredient here is naturally free from grain-based additives, so there's no label-scanning or substitution stress involved — just straightforward, whole-food cooking. Torn mint leaves on top are optional, but they add a fresh pop of color and flavor that makes the whole plate look like something from a restaurant menu. This one works just as well as a weeknight treat as it does for entertaining.
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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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