Gelatin 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 a warm, caramelized finish and a spiced coconut oil glaze that smells absolutely incredible. The combination of cinnamon, ginger, and turmeric gives each ring a deep, aromatic complexity, while the maple syrup encourages those gorgeous golden edges in the oven. Scattered walnuts and cashews toast right alongside the fruit, adding crunch and a nutty richness that makes every bite feel complete. A final hit of fresh lime juice brightens everything up and keeps the sweetness from feeling heavy. Many packaged desserts and fruit-based sweets sneak in gelatin as a thickener or stabilizer, but this recipe is built entirely from whole fruits, nuts, natural sweetener, and spices — nothing hidden, nothing to second-guess. Torn fresh mint on top is optional but genuinely worth it for a pop of color and freshness. This is the kind of plant-based, naturally sweet dessert that works just as well at a dinner party as it does on a quiet weeknight when you want something special without the fuss.
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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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