Fish 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 wow factor with warm spices, toasted nuts, and a glossy caramelized finish. The pineapple rings go into a hot oven coated in a coconut oil and maple syrup glaze spiked with cinnamon, ginger, and turmeric, transforming into something deeply golden and fragrant. Walnuts and cashews get scattered over the rings partway through roasting, picking up that spiced glaze and turning perfectly toasty and crunchy. A final hit of fresh lime juice brightens everything up and keeps the sweetness from feeling heavy. This is naturally free from any seafood or fish-derived ingredients — every element is plant-based and straightforward, so there's no label-reading anxiety involved. Torn fresh mint on top is optional but genuinely elevates the whole plate, adding a cool contrast to the warm, caramelized fruit. Serve it straight from the oven as a stunning dessert or an indulgent weekend brunch centerpiece.
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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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