Yeast 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 spiced version with toasted walnuts and cashews is genuinely stunning. The natural sugars in the pineapple caramelize beautifully in a hot oven, and the warm glaze of coconut oil, maple syrup, cinnamon, ginger, and turmeric takes things to a whole other level. A bright finish of fresh lime juice cuts through the richness and keeps every bite feeling alive. For anyone navigating a yeast-free lifestyle, dessert can sometimes feel like the hardest category to crack — but this one is naturally free of anything fermented or leavened, relying entirely on whole fruit, nuts, and pantry spices. There's no bread, no vinegar, no hidden additives to second-guess, just clean, real ingredients doing all the work. Torn fresh mint on top is optional, but it adds a pop of color and freshness that makes the whole plate look like something from a restaurant. Whether you're serving it as a weeknight treat or a dinner party finale, this is the kind of recipe that earns serious compliments with very little fuss.
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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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