Tropical Bliss: Fried Pineapple With Coconut Crust Recipe

Crispy golden pineapple with coconut crust brings tropical magic right to your plate.

Sweet chunks sparkle under a crunchy coating that crackles with each bite.

Tropical fruits love dancing in unexpected culinary adventures.

Tropical ingredients marry beautifully when approached with creative techniques.

Coconut adds magnificent texture and nutty undertones to this delightful treat.

Delicate fruit meets crisp exterior in a playful carnival of flavors.

This recipe promises a surprising twist that will make you smile and crave another delectable morsel.

Flavor Twists On Fried Pineapple With Coconut Crust

• Tropical Gluten-Free Version: Replace flour with almond meal or gluten-free rice flour for celiac-friendly crispy pineapple bites, maintaining the same coconut coating technique.
• Air Fryer Alternative: Skip deep frying by coating pineapple chunks and cooking in air fryer at 375°F for 8-10 minutes, achieving similar crispy texture with less oil.
• Vegan Coconut Pineapple Fritters: Substitute eggs with aquafaba or cornstarch mixed with water, using plant-based shredded coconut for a completely dairy-free and egg-free version.
• Low-Sugar Wellness Option: Use monk fruit sweetener instead of sugar, incorporating unsweetened shredded coconut to reduce overall carbohydrate content while preserving the classic flavor profile.

What To Serve With Fried Pineapple With Coconut Crust

• Pair Tropical Rum Cocktail: Blend a refreshing coconut-pineapple mojito that complements the crispy, sweet fried pineapple chunks with its matching tropical flavors and light rum undertones.
• Serve Vanilla Ice Cream Companion: Top the warm, crunchy pineapple chunks with a scoop of creamy vanilla ice cream, creating a delightful temperature and texture contrast that enhances the dessert's richness.
• Drizzle Caramel Sauce Accent: Splash a homemade salted caramel sauce over the fried pineapple to intensify the sweetness and add a luxurious, glossy finish that elevates the entire dish.

How To Store Fried Pineapple With Coconut Crust

• Store cooled fried pineapple chunks in an airtight container, separating layers with parchment paper to prevent sticking, and keep refrigerated for up to 3 days.
• Wrap individual pineapple pieces in plastic wrap, place in a freezer-safe bag, and store for up to 1 month, ensuring minimal freezer burn by removing excess air.
• Preheat oven to 350°F, spread pineapple pieces on a baking sheet lined with parchment paper, and warm for 5-7 minutes to restore crispiness without additional oil.

Fried Pineapple With Coconut Crust Questions

• Can I use frozen pineapple for this recipe?

Fresh pineapple works best. Frozen pineapple can release too much moisture, making the coating soggy and preventing crispy results.

• How do I know the oil is hot enough for frying?

Use a thermometer to check 350°F, or drop a small piece of coconut coating into the oil – if it sizzles immediately, the oil is ready for frying.

• What if I don't have coconut for coating?

You can substitute panko breadcrumbs or crushed graham crackers for a similar crispy texture, though the flavor profile will change slightly.

• Is this recipe gluten-free?

Not as written. To make it gluten-free, replace regular flour with almond flour or gluten-free all-purpose flour blend.

Why Fried Pineapple With Coconut Crust Is A Tropical Treat

• Boost Crispy Texture: Perfectly dried pineapple chunks create an irresistibly crunchy exterior that cracks delightfully with each bite.
• Transform Ordinary Fruit: Elevate simple pineapple into a gourmet treat by coating with a sweet coconut crust that turns a basic ingredient into an extraordinary snack.
• Master Quick Frying Technique: Learn a simple method of deep-frying that delivers restaurant-quality results with minimal cooking skills required.
• Versatile Party Pleaser: Serve as a crowd-pleasing dessert, appetizer, or fun side dish that works for casual gatherings or special celebrations.

What You’ll Need For Fried Pineapple With Coconut Crust

• Pineapple Chunks: Fresh fruit that becomes the star of this crispy, golden-brown treat with a sweet and tangy flavor.

• Shredded Coconut, Flour, Sugar: Create a crunchy, sweet exterior that adds texture and enhances the pineapple's natural sweetness.
• Cinnamon, Salt: Provide warm spice and balance to the coating, adding depth of flavor to the fried pineapple.

• Eggs: Act as a binding agent that helps the dry coating stick to the pineapple chunks.
• Vanilla Extract: Adds a rich, aromatic flavor that complements the pineapple and coconut.
• Pineapple Juice: Boosts the fruity flavor and helps create a more complex coating mixture.

• Vegetable Oil: Provides the medium for achieving a crispy, golden-brown exterior on the pineapple chunks.

How To Make Fried Pineapple With Coconut Crust

Step 1: Prep Pineapple Chunks

Pat each pineapple chunk completely dry with paper towels to guarantee maximum crispiness when frying. Removing excess moisture helps create a perfect golden coating.

Step 2: Mix Dry Coating

• Shredded coconut
• All-purpose flour
• Granulated sugar
• Ground cinnamon
• Salt

Whisk everything together until ingredients are fully blended and uniform.

Step 3: Prepare Egg Wash

In a separate bowl, beat eggs thoroughly. Add vanilla extract and fresh pineapple juice to elevate the flavor profile of the coating mixture. Mix until smooth and well incorporated.

Step 4: Coat Pineapple Pieces

Dunk each pineapple chunk into the egg mixture, ensuring complete coverage. Roll immediately in the coconut-flour mixture, pressing gently to help the crust stick perfectly.

Step 5: Heat Cooking Oil

Pour vegetable oil into a large skillet. Heat over medium-high temperature until oil reaches a shimmering stage, indicating it’s ready for frying.

Step 6: Fry Pineapple Chunks

Carefully place coated pineapple pieces into hot oil. Fry in small batches to maintain consistent cooking temperature and prevent overcrowding.

Step 7: Achieve Golden Perfection

Cook each piece for 2-3 minutes, turning occasionally to create an even golden-brown, crispy exterior with beautiful caramelization.

Step 8: Drain Excess Oil

Transfer fried pineapple chunks using a slotted spoon onto a wire rack or paper towel-lined plate. Allow excess oil to drip away.

Step 9: Cool and Serve

Let the crispy pineapple bites rest for 2-3 minutes, allowing the crust to set and become wonderfully crisp. Serve warm as a delectable dessert or sweet appetizer.

Tips For The Best Fried Pineapple With Coconut Crust

• Dry Pineapple Thoroughly: Pat pineapple chunks completely dry with paper towels to guarantee maximum crispiness during frying.
• Control Oil Temperature: Maintain consistent oil heat around 350°F to prevent burning and ensure even golden-brown coating.
• Batch Frying Strategy: Work in small groups when frying to avoid overcrowding the skillet and maintain steady cooking temperature.
• Press Coating Firmly: Gently press coconut-flour mixture onto pineapple chunks to help the crust adhere completely and create a crispy exterior.
• Drain Excess Oil Properly: Use a wire rack or paper towel-lined plate to remove extra oil, keeping the fried pineapple chunks perfectly crisp and not greasy.

Fried Pineapple With Coconut Crust Recipe

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4.6 from 29 reviews

• Total Time: 25 minutes
• Yield: 4 1x

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Description

Crispy fried pineapple with coconut crust brings tropical paradise right to kitchen tables, sparkling with sweet golden crunch. Delightful dessert promises Caribbean-inspired magic that will transport taste buds to sun-drenched island shores.

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Ingredients

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Fruit:

• 2 cups fresh pineapple chunks
• 1/4 cup pineapple juice

Crust Ingredients:

• 1 cup shredded coconut
• 1/2 cup all-purpose flour
• 2 large eggs

Frying and Seasoning:

• 1/4 cup vegetable oil
• 2 tbsp granulated sugar
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1 tsp vanilla extract

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Instructions

1. Prepare the pineapple chunks by patting them thoroughly dry with paper towels to ensure optimal crispiness during frying.
2. Create a coating station by mixing shredded coconut, flour, sugar, cinnamon, and salt in a shallow dish, whisking to combine all dry ingredients evenly.
3. Beat the eggs in a separate bowl, adding vanilla extract and pineapple juice to enhance the flavor profile of the coating mixture.
4. Dip each pineapple chunk into the beaten egg mixture, ensuring complete coverage, then immediately roll in the coconut-flour mixture, pressing gently to help the crust adhere completely.
5. Heat vegetable oil in a large skillet over medium-high heat until it reaches approximately 350°F, creating a shimmering surface that indicates optimal frying temperature.
6. Carefully place coated pineapple chunks into the hot oil, working in small batches to prevent overcrowding and maintain consistent cooking temperature.
7. Fry each piece for 2-3 minutes, rotating occasionally to achieve a golden-brown, crispy exterior that’s evenly caramelized.
8. Remove fried pineapple chunks using a slotted spoon, allowing excess oil to drain on a wire rack or paper towel-lined plate.
9. Let the fried pineapple cool for 2-3 minutes to allow the crust to set and become crisp before serving warm as a delightful dessert or sweet appetizer.

Notes

• Pat pineapple chunks extremely dry to achieve maximum crispiness and prevent oil splattering during frying.
• Experiment with different spices like nutmeg or cardamom in the coconut coating for unique flavor variations.
• Use gluten-free flour and alternative sweeteners to make this recipe suitable for restricted diets like keto or paleo.
• Serve immediately after cooling to maintain the crunchy exterior and prevent the coating from becoming soggy.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Desserts, Snacks
• Method: Frying
• Cuisine: Thai

Nutrition

• Serving Size: 4
• Calories: 320
• Sugar: 10 g
• Sodium: 100 mg
• Fat: 18 g
• Saturated Fat: 15 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 70 mg