Soy 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 delivers serious wow factor. The rings caramelize beautifully in a high oven, soaking up a warm glaze of coconut oil, maple syrup, cinnamon, ginger, and turmeric that smells absolutely incredible as it bubbles and browns. Walnuts and cashews get scattered over the top partway through roasting, picking up a deep, toasty crunch that plays perfectly against the juicy, golden fruit. A final hit of fresh lime juice brightens everything up and keeps the sweetness from feeling heavy. Every single ingredient here is naturally free from soy — no sneaky additives, no tamari, no processed sauces to second-guess — just whole, clean pantry staples doing their thing. Torn mint leaves on top are optional, but they add a cool, fresh contrast that makes the whole plate look like something from a restaurant menu. Serve it warm as a dessert, a brunch showstopper, or even alongside grilled proteins for a sweet-savory twist.
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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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