Maple-Roasted Pineapple with Turmeric & Coconut Ice Cream

Print Friendly

Serves 2 | total time 35 minutes | 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.

Click here to go to the Clean Your Plate! article.

Related Posts

No Comments

Sorry, the comment form is closed at this time.