Citric Acid 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 spiced version with toasted walnuts and cashews is genuinely stunning. The heat of the oven transforms the fruit into something deeply caramelized and golden at the edges, while the coconut oil and maple syrup glaze carries warm notes of cinnamon, ginger, and turmeric in every bite. For anyone navigating a citric acid sensitivity, pineapple can feel like a tricky fruit — but roasting it mellows its natural sharpness considerably, and the lime juice used here is a fresh squeeze rather than any processed additive, keeping the ingredient list clean and straightforward. The nuts go onto the pan partway through, so they toast right alongside the fruit and pick up all those spiced, caramelized pan juices. Everything comes together with just a drizzle of lime and a handful of torn mint leaves if you want a little freshness on top. It works beautifully as a dessert on its own or alongside something creamy, and the whole thing comes together on a single sheet pan with minimal cleanup.
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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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