Vegan Cinnamon-Walnut Roasted Pineapple with Cashews
Roasted pineapple is one of those desserts that feels far more indulgent than the ingredient list suggests, and this version absolutely delivers. The rings caramelize beautifully in a high oven, their natural sugars deepening into something almost toffee-like at the edges. A quick glaze of coconut oil, maple syrup, cinnamon, ginger, and turmeric ties everything together with warm, aromatic spice — and because every ingredient here is entirely plant-based, there's nothing to swap or substitute. Walnuts and cashews get scattered over the rings partway through roasting, picking up a golden toast that adds serious crunch and richness. A final hit of fresh lime juice brightens the whole dish right before serving, cutting through the sweetness in the best possible way. Torn mint leaves on top are optional, but they make it look like something you'd order at a restaurant. Whether you're serving this as a dinner party dessert or a weeknight treat, it's the kind of recipe that makes plant-based eating feel genuinely exciting.
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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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