Description
Delight in this tropical treat of Fried Pineapple with a crispy coconut and panko crust. Juicy pineapple rings are coated in a flavorful mixture of shredded sweetened coconut and panko breadcrumbs, then fried to a golden crisp. This dessert or snack offers a perfect balance of sweetness, crunch, and a hint of tropical flair, ideal for serving warm with optional powdered sugar, honey, or lime wedges.
Ingredients
Scale
Main Ingredients
- 1 fresh pineapple, peeled, cored, and cut into rings or chunks
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 3/4 cup shredded sweetened coconut
- 1/2 cup panko breadcrumbs
- 1/4 teaspoon salt
- Vegetable oil for frying
Optional Garnishes
- Powdered sugar
- Honey
- Lime wedges
Instructions
- Prepare the Pineapple: Pat the pineapple pieces dry thoroughly with a paper towel to remove excess moisture for better crust adherence.
- Set up the Breading Station: Arrange three shallow bowls: one with all-purpose flour, one with beaten eggs, and the last with a combined mixture of shredded sweetened coconut, panko breadcrumbs, and salt.
- Bread the Pineapple: Coat each pineapple piece first in the flour, then dip into the beaten eggs, followed by pressing into the coconut-panko mixture until well coated.
- Heat the Oil: In a deep skillet or frying pan, heat about 1 inch of vegetable oil over medium heat until it reaches around 350°F (175°C), suitable for frying.
- Fry the Pineapple: Fry the coated pineapple pieces in batches to avoid overcrowding. Cook each side for 1 to 2 minutes or until they turn golden brown and crispy.
- Drain Excess Oil: Use a slotted spoon to transfer the fried pineapple to a paper towel-lined plate to drain off any excess oil.
- Serve Warm: Serve immediately with optional garnishes such as a dusting of powdered sugar, a drizzle of honey, or a squeeze of fresh lime juice for added flavor.
Notes
- For a tropical twist, pair the fried pineapple with a scoop of vanilla or coconut ice cream for a delicious dessert.
- To make a lighter version, air-fry the coated pineapple at 375°F (190°C) for 8 to 10 minutes, flipping halfway through cooking.
