Black Pepper 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 warm, caramelized version is genuinely hard to resist. The rings get coated in a fragrant glaze of coconut oil, maple syrup, cinnamon, ginger, and turmeric before hitting a hot oven, where they turn deeply golden and sticky at the edges. Walnuts and cashews join the pan partway through, soaking up the spiced glaze and toasting to a satisfying crunch that plays beautifully against the soft, juicy fruit. A final squeeze of fresh lime juice brightens everything up and keeps the sweetness from feeling heavy. For anyone avoiding black pepper, this recipe is a natural fit — the warm spice depth comes entirely from cinnamon, ginger, and turmeric, so there's nothing to swap or skip. Torn fresh mint on top is optional but genuinely worth it, adding a cool, herby contrast to all that caramelized richness. Serve it straight from the pan while it's still warm and watch it disappear.
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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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