Macadamia 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 spiced coconut oil glaze built from cinnamon, ginger, and turmeric. The high oven heat coaxes out deep caramelization along the edges of each ring, turning fresh fruit into something almost candy-like. Walnuts and cashews get scattered over the top partway through roasting, soaking up the glaze and toasting to a fragrant crunch that makes every bite more interesting. A final hit of fresh lime juice cuts through the sweetness just enough to keep things balanced, and torn mint leaves add a bright, cooling finish if you want to go the extra mile. This is a naturally macadamia-free recipe — no substitutions needed, no label-reading required — just wholesome nuts and pantry spices doing exactly what they should. It works beautifully as a weeknight dessert, a brunch showstopper, or even a side dish alongside something savory.
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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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