Pescatarian 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 leans hard into warm spice and caramelized sweetness. A quick glaze of coconut oil, maple syrup, cinnamon, ginger, and turmeric goes onto each ring before the oven does its magic, turning fresh fruit into something deeply golden and almost jammy at the edges. Scattered walnuts and cashews toast right alongside the pineapple in the final minutes, picking up all that spiced glaze and adding a satisfying crunch to every bite. A squeeze of fresh lime juice at the end cuts through the richness and keeps the whole thing feeling bright and alive. Torn mint leaves on top are optional, but they add a cool, herby contrast that really ties the dish together. This is the kind of plant-forward dessert that works beautifully for pescatarian tables — no substitutions needed, just honest ingredients doing exactly what they're supposed to do.
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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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