Low Iodine 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 spiced version with toasted nuts is genuinely hard to stop eating. The natural sugars in the pineapple caramelize beautifully in a hot oven, and a warm glaze of coconut oil, maple syrup, cinnamon, ginger, and turmeric takes the flavor somewhere almost tropical-meets-cozy. A finish of fresh lime juice brightens everything up and keeps it from feeling too rich. For anyone navigating a low-iodine approach, this recipe is a natural fit — it relies entirely on fresh fruit, raw nuts, plant-based oil, and pure maple syrup, with no dairy, no seafood, and no iodized salt, just fine sea salt as called for. Walnuts and cashews add satisfying crunch and a nutty depth that makes this feel like a real dessert rather than a compromise. Torn fresh mint on top is optional but genuinely worth it if you have some on hand. Serve it warm straight from the pan and watch it disappear.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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