Hazelnut 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 the pineapple rings into deep golden caramelization at the edges, while walnuts and cashews toast right alongside them for crunch and richness in every bite. A final drizzle of fresh lime juice cuts through the sweetness beautifully, and torn mint leaves add a bright, cooling finish if you want to take it over the top. For anyone navigating tree nut allergies specifically around hazelnuts, this recipe is a genuinely satisfying option — the nuts here are walnuts and cashews only, with no hazelnut products anywhere in the ingredient list. The spiced glaze comes together in just a couple of minutes on the stovetop, so there's no complicated technique standing between you and a stunning plate. It works equally well as a dinner party dessert or a weekend treat you make just for yourself, served warm straight from the pan.
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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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