Beef 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 flavor with a warm, spiced glaze built from coconut oil, maple syrup, cinnamon, ginger, and turmeric. The high oven heat coaxes the natural sugars in the pineapple into deep, caramelized edges that are genuinely stunning on the plate. Walnuts and cashews get scattered over the rings partway through roasting, picking up a toasty, golden crunch that plays beautifully against the juicy fruit. A final hit of fresh lime juice brightens everything up and keeps the sweetness from feeling heavy. This is a naturally plant-forward dish where every ingredient is doing real work — no meat, no substitutions needed, just honest, whole-food ingredients coming together in a way that tastes intentional and indulgent. Torn fresh mint on top is optional, but it adds a cool, herby contrast that makes the whole thing feel a little more special. Whether you're serving it as a weeknight treat or a dinner party dessert, it's the kind of dish that disappears fast.
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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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