Description
Fried Pineapple with Coconut Crust is a delightful tropical dessert featuring fresh pineapple pieces coated in a crispy mixture of shredded coconut and panko breadcrumbs, then fried to golden perfection. This dish offers a perfect balance of sweet and crunchy textures, ideal for serving warm with ice cream or caramel sauce for an indulgent treat.
Ingredients
Scale
Main Ingredients
- 1 fresh pineapple, peeled, cored, and cut into rings or chunks
- 1 cup sweetened shredded coconut
- 1/2 cup panko breadcrumbs
- 2 large eggs
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon (optional)
- Vegetable oil for frying (about 1/2 inch in skillet)
Instructions
- Prepare Coating Mixtures: In a shallow bowl, combine the shredded coconut and panko breadcrumbs. In a second bowl, beat the eggs until smooth. In a third bowl, mix together the flour, salt, and optional ground cinnamon for a flavorful touch.
- Dry Pineapple Pieces: Using paper towels, pat the pineapple pieces dry thoroughly to ensure the coating sticks properly and to avoid excess oil splattering during frying.
- Coat Pineapple: Dredge each pineapple piece first in the flour mixture, making sure it’s evenly coated. Then dip it into the beaten eggs, followed by pressing into the coconut-panko mixture to form the coconut crust.
- Heat Oil and Fry: Heat about 1/2 inch of vegetable oil in a large skillet over medium heat until it reaches approximately 350°F. Carefully fry the coated pineapple pieces in batches, cooking for 1 to 2 minutes on each side, until they turn golden brown and crispy.
- Drain and Serve: Transfer the fried pineapple to a paper towel-lined plate to drain excess oil. Serve warm, either on its own or topped with a scoop of vanilla ice cream or drizzled with caramel sauce for added indulgence.
Notes
- Use ripe but firm pineapple for the best texture and flavor.
- To make this recipe gluten-free, substitute the all-purpose flour and panko breadcrumbs with gluten-free alternatives.
- Press the coconut-panko coating firmly onto the pineapple to ensure it adheres well before frying.
- Maintain oil temperature to avoid greasy or undercooked pineapple.
- Serve immediately after frying for optimal crispiness.
