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.
Ingredients
Scale
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
Instructions
- Prepare the pineapple chunks by patting them thoroughly dry with paper towels to ensure optimal crispiness during frying.
- Create a coating station by mixing shredded coconut, flour, sugar, cinnamon, and salt in a shallow dish, whisking to combine all dry ingredients evenly.
- Beat the eggs in a separate bowl, adding vanilla extract and pineapple juice to enhance the flavor profile of the coating mixture.
- 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.
- 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.
- Carefully place coated pineapple chunks into the hot oil, working in small batches to prevent overcrowding and maintain consistent cooking temperature.
- Fry each piece for 2-3 minutes, rotating occasionally to achieve a golden-brown, crispy exterior that’s evenly caramelized.
- Remove fried pineapple chunks using a slotted spoon, allowing excess oil to drain on a wire rack or paper towel-lined plate.
- 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