Fructose 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, caramelized version is genuinely stunning on the plate. The heat of the oven transforms the fruit into something deeply golden and jammy at the edges, while the coconut oil glaze — spiked with cinnamon, ginger, and turmeric — builds layers of warm, aromatic flavor that feel almost indulgent. Walnuts and cashews get scattered over the rings partway through roasting, picking up a toasty crunch that plays beautifully against the soft, yielding pineapple. A final hit of fresh lime juice brightens everything up and keeps the sweetness from feeling heavy. For anyone managing fructose sensitivity, pineapple can be a tricky fruit, but the portion size here keeps things reasonable, and the maple syrup is used sparingly as part of a glaze rather than a heavy sauce. Torn mint leaves at the end are optional but add a fresh, cooling note that makes the whole dish feel a little more special. This one works equally well as a dinner party dessert or a weekend treat you make just for yourself.
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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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