Breastfeeding Friendly Cinnamon-Walnut Roasted Pineapple with Cashews
Roasted pineapple is one of those desserts that feels indulgent but is actually built on wholesome, nourishing ingredients — exactly what you want when your body is working hard to support a new baby. The natural sugars in the pineapple caramelize beautifully in a hot oven, while a warm glaze of coconut oil, maple syrup, cinnamon, ginger, and turmeric brings deep, fragrant flavor without anything artificial or processed. Walnuts and cashews get scattered over the rings toward the end of roasting, toasting up golden and adding healthy fats and a satisfying crunch that make this feel like a real treat. Walnuts in particular are a smart addition for nursing parents, as they're a plant-based source of omega-3 fatty acids that support both you and your little one. 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 add a cool, fresh finish that makes the whole plate look stunning. This one comes together on a single sheet pan with minimal cleanup, which is honestly a win when you're running on limited sleep.
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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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