Emulsifier 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 version delivers serious flavor with nothing but whole, clean ingredients. The pineapple rings go into a hot oven coated in a spiced glaze of coconut oil, maple syrup, cinnamon, ginger, and turmeric — no emulsifiers, no additives, just pantry staples doing exactly what they're supposed to do. That matters more than it might seem, because a lot of store-bought glazes, sauces, and even spice blends sneak in emulsifying agents that have no business being in a simple fruit dish. Here, everything is straightforward and traceable. The walnuts and cashews go in partway through roasting so they toast up golden and fragrant right alongside the caramelizing fruit, and a final hit of fresh lime juice cuts through the sweetness beautifully. Torn mint leaves on top make it look like something you'd order at a restaurant. It works as a dessert, a brunch centerpiece, or an impressive side that nobody will believe came together so easily.
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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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