Fried Pineapple (Printable)

Crispy battered pineapple rings, golden and caramelized with cinnamon. Sweet tropical treat ready in 20 minutes.

# What You'll Need:

→ Fruit

01 - 1 large ripe pineapple, peeled, cored, and sliced into 1/2-inch rings

→ Batter & Coating

02 - 1/2 cup all-purpose flour
03 - 2 tablespoons cornstarch
04 - 2 tablespoons granulated sugar
05 - 1/4 teaspoon ground cinnamon
06 - Pinch of salt
07 - 1/2 cup cold sparkling water

→ For Frying

08 - Vegetable oil, for shallow frying

→ Optional Toppings

09 - 2 tablespoons honey or maple syrup
10 - 1/4 cup shredded coconut, toasted
11 - Vanilla ice cream (for serving)

# Directions:

01 - Whisk together flour, cornstarch, sugar, cinnamon, and salt in a medium bowl. Gradually add cold sparkling water, whisking until a smooth, thick batter forms.
02 - Pat pineapple rings dry with paper towels to ensure batter adheres properly during frying.
03 - Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat until shimmering and hot.
04 - Dip each pineapple ring into the batter, allowing any excess to drip off for even coating.
05 - Fry pineapple rings in batches for 1 to 2 minutes per side until golden and crisp. Do not overcrowd the pan to maintain proper oil temperature.
06 - Transfer fried pineapple to a plate lined with paper towels to drain excess oil. Serve warm with honey or maple syrup, toasted coconut, or vanilla ice cream if desired.

# Expert Tips:

01 -
  • Transforms ordinary pineapple into something extraordinary with just a few pantry staples
  • The sparkling water creates the lightest, crispiest batter youve ever tasted
  • Ready in 20 minutes but tastes like a restaurant dessert
02 -
  • Sparkling water loses its fizz quickly, so keep the bottle capped and use it right when youre ready to batter the pineapple
  • Crowding the pan drops the oil temperature dramatically, making soggy instead of crispy pineapple
  • The batter only sticks to really dry pineapple, so dont skip the paper towel step
03 -
  • Use a candy thermometer if you have one, aiming for oil between 350 and 375 degrees
  • Let the fried pineapple rest for 30 seconds after draining to develop maximum crunch

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