Legume 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 warm spices, caramelized edges, and toasted nuts in every bite. The pineapple rings get coated in a fragrant glaze of coconut oil, maple syrup, cinnamon, ginger, and turmeric before hitting a hot oven, where they transform into something golden and deeply flavorful. Walnuts and cashews are scattered over the rings partway through roasting, picking up a gorgeous toasty 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. Since the whole dish is built around fruit, nuts, and a handful of pantry spices, there's nothing here that falls into legume territory — no beans, no lentils, no peanuts, no soy — making it a genuinely easy fit for anyone navigating that restriction. Torn fresh mint on top is optional but highly recommended for a pop of color and freshness. This one works just as well as a dinner party dessert as it does a weekend treat you make entirely for yourself.
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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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