Oats 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. The natural sugars in the fruit caramelize beautifully in a hot oven, and a spiced glaze of coconut oil, maple syrup, cinnamon, ginger, and turmeric takes the whole thing somewhere warm and almost tropical. Walnuts and cashews get scattered over the rings partway through roasting, picking up a deep, toasty crunch that plays perfectly against the juicy, golden fruit. A final hit of fresh lime juice brightens everything up, and torn mint leaves add a cool, herby finish if you want to go the extra mile. For anyone navigating grain-free or oat-free eating, this is the kind of naturally compliant recipe that doesn't ask you to substitute or compromise a single thing — every ingredient here is whole and straightforward. It works just as well as a dinner party showstopper as it does a weeknight treat you throw together on a whim.
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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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