Pork 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 wow factor with warm spices, toasted nuts, and a bright hit of lime. The pineapple rings go into a hot oven coated in a glossy glaze of coconut oil, maple syrup, cinnamon, ginger, and turmeric — and what comes out is deeply caramelized, fragrant, and almost tropical-meets-cozy in the best possible way. Walnuts and cashews get scattered over the rings partway through roasting, picking up all that spiced glaze and turning perfectly golden and crunchy. A squeeze of fresh lime juice at the end cuts through the sweetness and ties everything together beautifully. Every single ingredient here is naturally free of pork and pork-derived products, so there's no label-reading stress or ingredient swaps required — just straightforward, plant-based goodness from start to finish. Torn fresh mint on top is optional, but it adds a cool, herby contrast that really elevates the whole plate. This one works just as well as a dinner party dessert as it does a casual weeknight treat.
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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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