Seed Oil Free Cinnamon-Walnut Roasted Pineapple with Cashews
Caramelized pineapple is one of those desserts that looks impressive but comes together with surprisingly little effort, and this version takes it somewhere truly special. A warm spiced glaze made from coconut oil and pure maple syrup coats each ring before roasting, so every bite carries deep notes of cinnamon, ginger, and turmeric without a drop of refined vegetable or seed oil in sight. That swap matters more than it might seem — most store-bought sauces and even some "healthy" dessert recipes sneak in canola or sunflower oil, but here the fat source is entirely coconut oil, which roasts beautifully at high heat. The walnuts and cashews go onto the pan partway through, picking up a toasty, golden crunch that adds richness and texture against the juicy, caramelized fruit. A final hit of fresh lime juice brightens everything up and keeps the sweetness from feeling heavy. Torn mint leaves on top are optional, but they add a cool, fresh contrast that makes the whole plate feel restaurant-worthy. This is the kind of naturally sweet, whole-ingredient dessert you'll want to make on repeat.
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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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