Mustard 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, caramelized finish. Fresh pineapple rings get brushed with a spiced glaze of coconut oil, maple syrup, cinnamon, ginger, and turmeric before hitting a hot oven, where the natural sugars deepen into something almost jammy at the edges. Walnuts and cashews are scattered over the rings partway through roasting, picking up a toasty crunch that plays beautifully against the soft, golden fruit. A squeeze of fresh lime juice at the end brightens everything up, and torn mint leaves add a cool, herby contrast if you want to take it over the top. Every ingredient here is straightforward and plant-based, so there's no need to scan labels for hidden condiment ingredients or spice blends that might sneak in unwanted additives. It works just as well as a dinner party showstopper as it does a weeknight treat you throw together with minimal cleanup.
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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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