Pecan 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, and this version delivers serious flavor with a warm, spiced glaze of coconut oil, maple syrup, cinnamon, ginger, and turmeric. The high oven heat caramelizes the pineapple edges into something almost jammy, while walnuts and cashews toast right on the pan alongside the fruit for a satisfying crunch in every bite. A final squeeze of fresh lime juice brightens everything up and keeps the sweetness from feeling heavy. For anyone avoiding pecans, this recipe is a genuinely safe and delicious choice — the nut mix here sticks to walnuts and cashews, so there's no need to pick through a mixed-nut blend or second-guess a store-bought topping. The spiced glaze comes together in just a minute on the stovetop, making the whole process feel effortless even when you're serving guests. Torn fresh mint on top is optional but highly recommended — it adds a cool, herby contrast that makes the whole plate pop.
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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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