Sesame 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 that spiced glaze and turning perfectly toasty and fragrant. A final hit of fresh lime juice brightens everything up and keeps the sweetness from feeling heavy. For anyone navigating sesame allergies or sensitivities, this recipe is naturally free of the ingredient without any substitutions needed — every component is straightforward and easy to verify at the store. Torn mint leaves at the end are optional, but they add a cool, fresh contrast that really pulls the whole plate together. This is the kind of dish that disappears fast, whether you serve it as a weeknight dessert or a show-stopping finish to a dinner party spread.
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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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