Red Meat Allergy Friendly 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 caramelize beautifully in a high oven, their natural sugars deepening into something almost candy-like at the edges. A quick glaze of coconut oil, maple syrup, cinnamon, ginger, and turmeric ties everything together with cozy, aromatic warmth before walnuts and cashews get scattered over the top to toast right alongside the fruit. Since this recipe is built entirely around plants and nuts, there's no need to navigate tricky ingredient swaps or worry about hidden animal proteins sneaking into your dessert. The lime juice at the finish cuts through the sweetness just enough to keep every bite feeling fresh and balanced. Torn mint leaves are optional, but they add a pop of color and a cool contrast that really elevates the whole plate. It's the kind of dish that works as a dinner party showstopper or a weeknight treat you can pull together without much fuss.
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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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