Roasted pineapple is one of those desserts that feels far more impressive than the effort it actually takes, and this version is genuinely hard to resist. The fruit caramelizes beautifully in a high oven, and a warm glaze of coconut oil, maple syrup, cinnamon, ginger, and turmeric gives every ring a deep, spiced sweetness that smells incredible from the moment it hits the pan. Walnuts and cashews get scattered over the top partway through roasting, picking up a toasty crunch that plays perfectly against the soft, juicy pineapple. A final squeeze of fresh lime juice brightens everything up and keeps the richness from feeling heavy. The whole thing comes together with straightforward pantry ingredients — no grains, no flour, no hidden fillers — so it naturally sidesteps any concern about rye or grain-based additives that can sneak into store-bought desserts and spice blends. Torn fresh mint on top is optional, but it adds a cool, herby contrast that makes the dish look as good as it tastes. Whether you're serving it after a weeknight dinner or bringing it to a gathering, this is the kind of recipe that disappears fast.
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Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
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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