Chicken Free Cinnamon-Walnut Roasted Pineapple with Cashews
Roasted fruit is one of those techniques that feels fancy but asks almost nothing of you, and this caramelized pineapple is proof. A warm glaze of coconut oil, maple syrup, cinnamon, ginger, and turmeric coats each ring before it hits a hot oven, coaxing out deep golden edges and a sticky, fragrant sweetness that tastes far more complex than the ingredient list suggests. Walnuts and cashews get scattered over the top partway through roasting, picking up a toasty crunch that plays beautifully against the juicy, tender fruit. A final hit of fresh lime juice brightens everything up and keeps the richness in check. Torn mint leaves at the end are optional, but they add a cool, herby contrast that makes the whole plate feel a little more special. This is naturally free from any poultry or meat products — every ingredient is plant-based, so there's nothing to swap or second-guess. 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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