Paraben Free Cinnamon-Walnut Roasted Pineapple with Cashews
Roasted pineapple is one of those desserts that feels far more impressive than the effort involved, and this version delivers serious flavor with a short ingredient list you can actually trust. The rings caramelize beautifully in a hot oven, picking up deep golden edges and a warm, spiced glaze built from coconut oil, maple syrup, cinnamon, ginger, and turmeric. Walnuts and cashews get scattered over the top partway through roasting, toasting until fragrant and adding a satisfying crunch against the tender, juicy fruit. A final drizzle of fresh lime juice cuts through the sweetness and ties everything together with a bright, citrusy finish. For anyone navigating parabens in food and personal care products, keeping things simple and whole-ingredient is the smartest move — every component here is a recognizable, minimally processed whole food with no synthetic preservatives or additives to worry about. Torn fresh mint on top is optional but genuinely worth it, adding a cool herbal note that makes the whole plate feel a little more special. This one works just as well as a weeknight treat as it does when you're trying to impress guests without spending hours in the kitchen.
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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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