Carrageenan 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. The rings caramelize beautifully in a high-heat oven, soaking up a warm spiced glaze of coconut oil, maple syrup, cinnamon, ginger, and turmeric that smells absolutely incredible as it roasts. Walnuts and cashews get scattered over the top partway through, toasting right alongside the fruit so everything finishes together in one pan. A final squeeze of fresh lime juice cuts through the sweetness and ties all those warm spice notes together in the best way. For anyone navigating carrageenan concerns, this recipe is naturally free of the additive — no dairy, no processed ingredients, nothing that typically sneaks it in. Every component is whole and straightforward, so you can serve this with total confidence. Torn fresh mint on top is optional, but it adds a bright, cooling contrast that really elevates the whole plate.
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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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