Pregnancy Friendly Cinnamon-Walnut Roasted Pineapple with Cashews
Roasted pineapple is one of those dishes that feels indulgent but comes together with wholesome, straightforward ingredients — exactly what you want when you're cooking with extra care. The natural sugars in the fruit caramelize beautifully at high heat, creating golden, jammy edges that pair perfectly with the warm spice blend of cinnamon, ginger, and turmeric. Walnuts and cashews get scattered over the top toward the end of roasting, adding a satisfying crunch and a boost of healthy fats and nutrients that are especially welcome during pregnancy. The glaze is made with coconut oil and pure maple syrup, so there's no refined sugar or anything mysterious going into the pan. A finishing squeeze of fresh lime juice brightens everything up and keeps the flavors lively rather than heavy. Torn mint leaves make it feel a little fancy if you're serving it to guests, but honestly it's just as good eaten straight from the baking sheet on a quiet evening at home.
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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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