Eggless Cinnamon-Walnut Roasted Pineapple with Cashews
Roasted pineapple is one of those desserts that feels far more impressive than the effort involved, and this version absolutely delivers. The rings caramelize beautifully in a hot oven, soaking up a warm glaze of coconut oil, maple syrup, cinnamon, ginger, and turmeric that smells absolutely incredible as it bubbles and browns. Walnuts and cashews get scattered over the top partway through roasting, turning golden and fragrant while the pineapple edges deepen to a rich, sticky caramel. A final hit of fresh lime juice cuts through the sweetness and ties everything together in the best way. Every component here is naturally egg-free — no binders, no custards, no hidden surprises — so this works as a fuss-free dessert or a stunning brunch centerpiece without any substitutions needed. Torn fresh mint on top adds a cool, herby contrast that makes the whole plate look like something from a restaurant menu. It's the kind of recipe you'll want to make again the same week.
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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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