Honey Free Cinnamon-Walnut Roasted Pineapple with Cashews
Caramelized pineapple rings get a serious upgrade here, roasted at high heat until the edges turn deep golden and the natural sugars concentrate into something almost candy-like. The glaze is built from maple syrup, coconut oil, and a warm trio of cinnamon, ginger, and turmeric — no honey anywhere in sight, so anyone avoiding it can dig in without a second thought. Walnuts and cashews are scattered over the rings partway through roasting, picking up a toasty, nutty crunch that plays beautifully against the juicy fruit. 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 makes the whole plate look and taste like something from a restaurant dessert menu. This one works just as well as a showstopping side dish as it does a light dessert, and the ingredient list is refreshingly short and straightforward.
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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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