Mushroom Free Cinnamon-Walnut Roasted Pineapple with Cashews
Caramelized pineapple is one of those desserts that looks far more impressive than the effort it actually takes, and this roasted version delivers serious wow factor with nothing more than a sheet pan and a handful of pantry staples. The rings get coated in a warm spiced glaze of coconut oil, maple syrup, cinnamon, ginger, and turmeric before hitting a hot oven, where they turn deeply golden and sticky at the edges. Walnuts and cashews are scattered over the top partway through roasting, soaking up the glaze and toasting to a rich, nutty crunch that plays beautifully against the juicy fruit. A final hit of fresh lime juice brightens everything up, and torn mint leaves make it feel genuinely elegant. Since every ingredient here is naturally free from fungi and fungal derivatives, there's no need to scan labels or swap anything out — the recipe works exactly as written. It's equally at home as a dinner party dessert or a weekend treat you eat straight off the pan.
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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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