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Fried Pineapple Rings

Fried Pineapple Rings: Sweet, Crunchy Tropical Bliss

Enjoy the tropical delight of Fried Pineapple Rings, a quick and impressive dessert that will transport you to paradise.
Prep Time 15 minutes
Cook Time 10 minutes
Soaking Time 1 hour
Total Time 1 hour 25 minutes
Servings: 4 rings
Course: Dessert
Cuisine: Caribbean
Calories: 200

Ingredients
  

For the Pineapple
  • 1 large Pineapple Rings Fresh fruit, patted dry
  • 1/4 cup Dark Rum Can substitute with any rum variety
  • 1/4 cup Coconut Rum Or additional coconut extract
For the Coating
  • 1 cup All-Purpose Flour Gluten-free flour can be used
  • 1 cup Sweetened Coconut Flakes Unsweetened coconut is a healthier alternative
  • 2 large Eggs Can replace with flax or chia mixture
  • 1/4 cup Coconut Milk Regular milk can be used as a substitute
For Frying
  • 2 cups Vegetable Oil Heated to 350°F for frying
For the Dipping Sauce
  • 8 oz Cream Cheese Vegan cream cheese is an alternative
  • 1/2 cup Powdered Sugar Agave syrup can be used for a lower glycemic option

Equipment

  • deep pot
  • cooking thermometer
  • 3 bowls

Method
 

Step-by-Step Instructions for Rum-Soaked Fried Pineapple
  1. Soak fresh pineapple rings in dark rum and coconut rum for at least 1 hour. Drain and pat dry.
  2. Set up a breading station with all-purpose flour, egg mixture (eggs and coconut milk), and sweetened coconut flakes.
  3. Coat the pineapple rings by dipping in flour, then egg mixture, and finally rolling in coconut flakes.
  4. Heat vegetable oil to 350°F (175°C) and fry coated pineapple rings for about 1 minute on each side until golden brown.
  5. Drain excess oil on paper towels and serve warm with the cream cheese dipping sauce.

Nutrition

Serving: 1ringCalories: 200kcalCarbohydrates: 25gProtein: 2gFat: 10gSaturated Fat: 8gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 10mgCalcium: 20mgIron: 0.5mg

Notes

For best results, maintain proper oil temperature and ensure pineapple rings are dry before coating. Leftovers can be refrigerated for up to 3 days, or frozen for 2 months.

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