Maple-Roasted Pineapple with Turmeric & Coconut Ice Cream

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Serves 2 | vegan and gluten-free

Oven-roasted pineapple infused with fresh, grated turmeric root and maple syrup, served warm over coconut ice cream.


8 ounces ripe pineapple chunks
1 tablespoon maple syrup
1 teaspoon fresh, grated turmeric root (optional)
1/2 pint store-bought vegan coconut ice cream
maple syrup for drizzling


Preheat oven to 400°F

Toss pineapple with maple syrup and fresh turmeric.

Spread out on a parchment-lined sheet pan and roast for 20 minutes.

Using a spatula, flip pineapple over and roast the other side for 10–15 minutes or until it begins to caramelize and turn deep golden brown on the edges.

Serve the warm pineapple over a couple of small scoops of vegan coconut ice cream.

Drizzle with more maple syrup and serve immediately.

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