Cinnamon Roasted Pineapple with Macadamia Nut Cream

Cinnamon Roasted Pineapple with Macadamia Nut Cream

Serves 4
The natural sweetness of pineapple and dates and the richness of macadamia nuts make this a palate-pleasing dessert, but it's also something you could enjoy at breakfast—try it over hot oatmeal.
  • 3/4 cup raw unsalted macadamia nuts or cashews
  • 1/3 cup chopped pitted dates
  • 1 cup boiling water
  • 1 fresh pineapple, peeled, cored and cut into 1/2-inch-thick slices
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon sea salt
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In a small bowl, combine nuts and dates with boiling water and let soak 30 minutes.

Meanwhile, preheat oven to 400°F and line a large baking sheet with parchment paper. Arrange pineapple in a single layer over the paper and sprinkle with cinnamon. Roast until pineapple is very tender and lightly browned, about 30 minutes.

Pour nuts, dates and soaking water into a blender and add vanilla and salt. Blend until very smooth, about 1 minute, stopping to scrape down the sides of the blender once or twice. Serve drizzled over the warm pineapple.
Nutritional Info: 
Per Serving: 330 calories (170 from fat), 19g total fat, 3g saturated fat, 80mg sodium, 44g carbohydrates, (6 g dietary fiber, 33g sugar), 3g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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