Nutmeg Free Cinnamon-Walnut Roasted Pineapple with Cashews
Caramelized pineapple is one of those desserts that looks and tastes far more impressive than the effort it takes to make. The rings roast at high heat until the edges turn deep golden and jammy, soaking up a warm glaze of coconut oil, maple syrup, cinnamon, ginger, and turmeric — a spice lineup that's bold and aromatic without a trace of nutmeg anywhere in the mix. That matters more than you'd think, since nutmeg has a way of sneaking into spiced fruit desserts, baked goods, and even store-bought spice blends. Here, every ingredient is straightforward and easy to verify, so you can cook with confidence. Walnuts and cashews get scattered over the rings partway through roasting, picking up a toasty crunch that plays beautifully against the soft, juicy pineapple. A final hit of fresh lime juice brightens everything up, and torn mint leaves add a cool, herby finish if you want to take it over the top. It's the kind of dish that works as a weeknight treat or an easy dinner party dessert that genuinely wows.
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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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