Capsaicin 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 depth of flavor through a warm spice glaze of cinnamon, ginger, and turmeric. The coconut oil and maple syrup caramelize beautifully in a hot oven, turning each ring golden at the edges with a sticky, fragrant finish. Walnuts and cashews get scattered over the top partway through roasting, picking up just enough heat to turn toasty and rich without burning — though keeping an eye on them in those final minutes is key. A squeeze of fresh lime juice at the end cuts through the sweetness and ties everything together in the best possible way. For anyone avoiding capsaicin, this recipe is a genuinely easy win — every ingredient is naturally free of hot peppers or chili-derived spices, so there's nothing to swap or second-guess. Torn mint leaves on top are optional, but they add a cool, bright contrast that makes the whole plate look like something from a restaurant menu. Serve it warm as a dessert, a brunch centerpiece, or an unexpected side that will have everyone asking for the recipe.
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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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