Turkey 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 at high heat 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 a toasty, nutty crunch that plays beautifully against the juicy, tender pineapple. A final hit of fresh lime juice brightens everything up and keeps the sweetness from feeling heavy. There's no poultry of any kind anywhere near this dish — it's built entirely from fruit, nuts, warm spices, and a handful of pantry staples, so it fits naturally into a turkey-free lifestyle without any substitutions or workarounds. Torn mint leaves at the end are optional, but they add a cool, fresh contrast that makes the whole plate look like something from a restaurant menu. This one is equally at home as a weeknight treat or a showstopper 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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