Peanut 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 warm spiced glaze of cinnamon, ginger, and turmeric that caramelizes beautifully in a hot oven. The coconut oil and maple syrup create a sticky, golden coating that clings to each ring and deepens into something almost candy-like at the edges. Walnuts and cashews get scattered over the top partway through roasting, picking up a toasty, nutty crunch that plays perfectly against the juicy fruit. 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. Every ingredient here is naturally free from peanuts, so there's no need to scrutinize labels or worry about hidden traces — just straightforward, wholesome produce, nuts, and pantry staples. This one works equally well as a weeknight treat or a dinner party showstopper, and it comes together on a single sheet pan 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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