Gluten 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 a warm, spiced glaze built from coconut oil, maple syrup, cinnamon, ginger, and turmeric. The high oven heat coaxes out deep caramelization on the edges of each ring, while the walnuts and cashews toast right alongside them for a satisfying crunch in every bite. A final hit of fresh lime juice brightens everything up and keeps the sweetness from feeling heavy. Every single ingredient here is naturally free of gluten, so there's no substituting or label-scanning required — just straightforward, wholesome cooking. It works beautifully as a dinner party dessert, a weekend brunch centerpiece, or an indulgent weeknight treat. Torn fresh mint on top is optional but genuinely worth it for the pop of color and cool contrast against the warm, golden fruit.
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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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