Gut Friendly Cinnamon-Walnut Roasted Pineapple with Cashews
Roasted pineapple is one of those desserts that feels indulgent but is actually built on ingredients your gut will genuinely appreciate. The natural sugars in fresh pineapple caramelize beautifully in a hot oven, while the coconut oil, maple syrup, and warm spices — cinnamon, ginger, and turmeric — come together into a glossy glaze that smells absolutely incredible. Ginger and turmeric are both well-regarded for their digestive and anti-inflammatory properties, making this more than just a pretty plate. Walnuts and cashews get scattered over the rings partway through roasting, so they toast up golden and crunchy without burning, adding healthy fats and satisfying texture. A final hit of fresh lime juice brightens everything up and keeps the sweetness from feeling heavy. Torn mint leaves on top are optional, but they add a cool, fresh contrast that really pulls the whole dish together. This is the kind of recipe that works just as well as a weeknight treat as it does at a dinner party — simple to make, stunning to serve.
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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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