snacks by Shira vol. 5: roasted pineapple with cashew cream


Bright and sweet. Tangy and creamy. A little crunch. Kind of the perfect summer treat if you ask me. It looks like a much bigger production than it really is, promise.

serves 4


1 small medium-ripe pineapple
1 /3 cup roasted pistachios
torn fresh mint leaves
cashew cream (It's All Easy)


  1. Preheat the oven to 450.
  2. Peel and core the pineapple. Slice into 2" rough pieces, roughly 1/2” thick.
  3. Place the pineapple slices on a parchment lined baking sheet, spacing them apart evenly. Roast for 15 minutes, flip when pineapple is slightly brown, and continue roasting for an additional 15 minutes.
  4. Divide roasted pineapple slices among plates, spoon cashew cream, and garnish with pistachios and mint.

xx Shira

  Adapted from Bon Appetit