Vegetarian Cinnamon-Walnut Roasted Pineapple with Cashews
Roasted pineapple is one of those desserts that feels far more impressive than the effort involved, and this version delivers serious flavor with a warm spice glaze of cinnamon, ginger, and turmeric that caramelizes beautifully in a hot oven. The coconut oil and maple syrup create a sticky, golden coating that transforms fresh pineapple rings into something almost candy-like at the edges. Walnuts and cashews get scattered over the rings partway through roasting, picking up all that spiced glaze and toasting to a deep, nutty crunch that plays perfectly against the juicy fruit. A final hit of fresh lime juice brightens everything up and keeps the sweetness from feeling heavy. Torn mint leaves on top are optional, but they add a cool, herby contrast that makes the whole plate look stunning. This is the kind of plant-based dessert that genuinely satisfies — no eggs, no dairy, no compromises on flavor.
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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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