Rice 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 is genuinely stunning. The fruit caramelizes in a hot oven until the edges turn deep golden, while a warm glaze of coconut oil, maple syrup, cinnamon, ginger, and turmeric soaks into every ring. Walnuts and cashews get scattered over the top partway through roasting, picking up all that spiced sweetness as they toast to a fragrant crunch. A final hit of fresh lime juice cuts through the richness and makes the whole thing pop. Naturally grain-free by design, there's no filler or starchy base to worry about — just fruit, nuts, and a handful of pantry spices doing all the heavy lifting. It works beautifully as a dinner party dessert, a weekend brunch centerpiece, or an indulgent weeknight treat that comes together on a single sheet pan. Torn fresh mint on top is optional, but it adds a cool, bright finish that really ties the whole dish together.
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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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