Shellfish Free Cinnamon-Walnut Roasted Pineapple with Cashews
Caramelized fruit has a way of feeling indulgent without much effort, and this roasted pineapple delivers exactly that kind of effortless wow factor. A warm glaze of coconut oil, maple syrup, cinnamon, ginger, and turmeric coats each ring before it hits a hot oven, building deep golden edges and a sticky, fragrant finish that smells absolutely incredible. Walnuts and cashews get scattered over the top partway through roasting, picking up a toasty crunch that plays beautifully against the soft, juicy fruit. A final hit of fresh lime juice brightens everything up, and torn mint leaves add a cool, herby contrast if you want to take it over the top. Every single ingredient here is naturally free from shellfish and ocean-derived products — no label-scanning required, just clean pantry staples doing their thing. It works equally well as a dinner party dessert, a brunch centerpiece, or an honest weeknight treat when you want something that feels a little special.
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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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