Description

Fried Pineapple with Coconut Crust is a crispy and sweet tropical treat! Juicy pineapple rings are battered and fried to golden perfection, then topped with honey or powdered sugar for a decadent finish.

Ingredients

Units Scale

For the Pineapple Rings:

1 fresh pineapple, peeled, cored, and sliced into rings

For the Batter:

1 cup all-purpose flour
1/4 cup cornstarch
1 tablespoon granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup cold sparkling water (or more, as needed)

For Frying:

Vegetable oil, for frying

Optional Toppings:

Honey or powdered sugar (for serving)
Toasted coconut flakes (for garnish)

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Instructions

1. Prepare the Pineapple Rings

Peel, core, and slice the fresh pineapple into 1/2-inch thick rings.
Pat the rings dry with a paper towel to remove excess moisture.

2. Make the Batter

In a mixing bowl, whisk together the flour, cornstarch, sugar, baking powder, and salt.
Gradually add cold sparkling water, whisking until the batter is smooth and slightly thick. Add more water if needed to adjust the consistency.

3. Heat the Oil

Heat 2–3 inches of vegetable oil in a deep skillet or fryer to 350°F (175°C). Use a thermometer to monitor the oil temperature.

4. Coat and Fry the Pineapple

Dip each pineapple ring into the batter, ensuring it is fully coated. Let any excess batter drip off.
Carefully place the battered rings into the hot oil, frying in batches to avoid overcrowding.
Fry each ring for 2–3 minutes per side, or until golden brown and crispy.
Remove the rings with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.

5. Serve

Serve the fried pineapple rings warm. Drizzle with honey or dust with powdered sugar for added sweetness.
Garnish with toasted coconut flakes for a tropical touch.

Notes

Substitutions: Use canned pineapple rings for convenience, but be sure to pat them dry thoroughly.
Storage: Best enjoyed fresh, but leftovers can be reheated in an oven or air fryer for crispiness.
Flavor Boost: Add a pinch of cinnamon or nutmeg to the batter for a hint of spice.