Chestnut Free Cinnamon-Walnut Roasted Pineapple with Cashews
Caramelized pineapple rings glazed with warm spices and finished with toasted nuts — this is the kind of dessert that looks impressive but comes together with minimal effort. The glaze is built from coconut oil, pure maple syrup, cinnamon, ginger, and turmeric, giving each ring a deeply fragrant, golden coating that bubbles and caramelizes beautifully in a hot oven. Walnuts and cashews get scattered over the top partway through roasting, so they toast right alongside the fruit and pick up all that spiced sweetness. A final hit of fresh lime juice brightens everything up and keeps the richness in check. Every ingredient here is straightforwardly tree-nut and tropical-fruit based, with no chestnuts or chestnut-derived products anywhere in the mix — so you can serve this confidently without scanning labels or worrying about hidden additions. Torn fresh mint on top is optional, but it adds a cool, herby contrast that really makes the dish pop. Whether you're serving it as a weeknight treat or a dinner-party finale, this roasted pineapple is the kind of recipe that earns serious compliments for very little fuss.
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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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