Lupin 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 natural sugars in the pineapple into deep, caramelized edges that are almost jammy in texture, while the walnuts and cashews toast right on the pan alongside them for a satisfying crunch. A final hit of fresh lime juice brightens everything up and keeps the sweetness from feeling heavy. For anyone navigating lupin sensitivities, this recipe is naturally free of that legume-family ingredient without any substitutions or workarounds — just straightforward whole foods that happen to be completely safe. Lupin often sneaks into baked goods and packaged desserts as flour or a protein additive, so having a stunning sweet option that sidesteps it entirely is genuinely useful. Torn mint leaves on top are optional, but they add a pop of color and freshness that makes this look like something you'd order at a restaurant. 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
- 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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