Wheat 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 leans hard into warm spice and caramelized sweetness. The pineapple rings go into a hot oven coated in a glossy glaze of coconut oil, maple syrup, cinnamon, ginger, and turmeric — and what comes out is deeply golden, fragrant, and almost jammy at the edges. Walnuts and cashews get scattered over the top partway through roasting, picking up that spiced glaze and toasting into something irresistibly crunchy. A final hit of fresh lime juice cuts through the richness and keeps every bite bright. Every ingredient here is naturally free of wheat and gluten-containing grains, so there's no substitution needed and nothing to second-guess — just straightforward, whole-food ingredients doing exactly what they should. Torn mint leaves at the end are optional, but they add a cool, herby contrast that really ties the whole plate together. This one works just as well as a dinner party showstopper as it does a weeknight treat you throw together with minimal cleanup.
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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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