Celery Free Cinnamon-Walnut Roasted Pineapple with Cashews
Caramelized pineapple is one of those desserts that looks far more impressive than the effort it actually takes, and this roasted version delivers serious wow factor with nothing more than a sheet pan and a handful of pantry staples. The rings get brushed with a warm glaze of coconut oil, maple syrup, cinnamon, ginger, and turmeric before hitting a hot oven, where the natural sugars concentrate into deep golden, slightly sticky edges that are genuinely hard to resist. Walnuts and cashews are scattered over the top partway through roasting, picking up a toasty 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. Every single ingredient here is naturally free from celery and celery derivatives — no hidden seasonings, no spice blends with mystery fillers, just clean, whole-food components you can verify at a glance. Torn fresh mint over the top is optional but adds a cool, herby lift that makes the whole plate feel a little more special. Whether you serve it as a weeknight dessert or a dinner party showstopper, this one is going to earn some serious compliments.
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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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