Paleo Cinnamon-Walnut Roasted Pineapple with Cashews
Roasted pineapple is one of those desserts that feels indulgent but comes together with nothing but whole, real-food ingredients. The natural sugars in the fruit caramelize beautifully at high heat, and a quick glaze of coconut oil, maple syrup, cinnamon, ginger, and turmeric takes things from simple to genuinely special. Walnuts and cashews get scattered over the rings partway through roasting, picking up a deep, toasty crunch that plays perfectly against the soft, jammy pineapple. A final hit of fresh lime juice brightens everything up and keeps the sweetness from feeling heavy. It's the kind of dessert that satisfies a serious sweet tooth without leaning on refined sugar, grains, or dairy — which can be surprisingly hard to pull off when you're craving something warm and comforting. Torn mint leaves on top are optional, but they add a fresh pop of color and flavor that makes the whole plate look like something from a restaurant. Whether you're serving it after a weeknight dinner or bringing it to a gathering, this one is guaranteed to impress.
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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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