Fried Pineapple with Coconut Crust

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Fried Pineapple with Coconut Crust

Appetizers & Snacks

Looking to escape to a tropical paradise with just one bite? This Fried Pineapple with Coconut Crust delivers the perfect blend of sweet, crispy, and juicy. Featuring golden-fried pineapple rings coated in a crunchy coconut-panko crust, it’s a deliciously unique treat that’s ready in minutes. Whether served as a dessert or a snack, it’s a surefire crowd-pleaser.

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Why You’ll Love This Recipe
Tropical Twist – Sweet pineapple and nutty coconut create an island-inspired flavor.
Crispy Perfection – A golden, crunchy coating contrasts beautifully with juicy fruit.
Quick & Easy – Simple ingredients and under 15 minutes to make.
Perfect for Any Occasion – Dessert, brunch, or a fancy party appetizer.
Customizable – Serve with ice cream, drizzle with honey, or dip in caramel sauce.

Ingredients You’ll Need

For the Fried Pineapple:

  • 1 fresh pineapple (peeled, cored, and cut into ½-inch thick rings)
  • ½ cup all-purpose flour
  • 2 large eggs
  • ¾ cup sweetened shredded coconut
  • ½ cup panko breadcrumbs
  • 1 tbsp cornstarch
  • ¼ tsp salt
  • Vegetable oil, for shallow frying

Optional Toppings & Garnish:

  • Honey or maple syrup, for drizzling
  • Vanilla ice cream or whipped coconut cream
  • Lime wedges, for squeezing
  • Fresh mint leaves

Tools You’ll Need

  • Knife and cutting board
  • 3 shallow bowls
  • Large skillet or frying pan
  • Tongs or slotted spoon
  • Paper towels or wire rack

Step-by-Step Instructions

Step 1: Prep the Pineapple Rings
Slice the pineapple into ½-inch thick rings.
Pat dry with paper towels to help the coating stick and reduce oil splatter.

Step 2: Set Up the Dredging Station
In one bowl, mix flour, cornstarch, and salt.
In the second bowl, beat the eggs.
In the third bowl, combine shredded coconut and panko breadcrumbs.

Step 3: Coat the Pineapple
Dip each pineapple ring in the flour mixture, then into the egg, and finally coat it in the coconut-panko mix.
Press gently to ensure an even crust. Set aside on a plate.

Step 4: Fry the Pineapple
Heat about ½ inch of oil in a skillet over medium heat.
Once the oil is hot (test with a small breadcrumb—it should sizzle), add pineapple rings in batches.
Fry for 1–2 minutes per side until golden and crispy.
Transfer to a paper towel-lined plate or rack to drain excess oil.

Step 5: Serve Warm
Plate the pineapple rings and drizzle with honey or maple syrup.
Serve with a scoop of vanilla ice cream or a dollop of whipped coconut cream.
Garnish with mint leaves and a squeeze of lime if desired.

Fried Pineapple with Coconut Crust
Fried Pineapple with Coconut Crust

Tips for the Best Fried Pineapple
Dry Thoroughly – Moisture prevents crisping, so pat dry well.
Use Panko – It gives a lighter, crunchier crust than regular breadcrumbs.
Monitor Oil Temperature – Keep the oil around 350°F for even frying.
Don’t Overcrowd – Fry in batches to maintain the oil temperature.
Serve Immediately – Best when hot and crispy.

Serving Suggestions
With Ice Cream – Try vanilla, coconut, or mango flavors.
On Pancakes or Waffles – A delicious tropical brunch topper.
As a Fancy Dessert – Add a caramel or chocolate drizzle.
Paired with Tea or Coffee – A sweet finish to any meal.

How to Store & Reheat

Storing:

  • Refrigerate leftovers in an airtight container for up to 2 days.

Reheating:

  • Oven: Bake at 350°F for 8–10 minutes until crisp.
  • Air Fryer: Reheat at 350°F for 4–5 minutes.
  • Avoid microwaving—it softens the crust.

Frequently Asked Questions

  1. Can I use canned pineapple?
    Yes, just make sure to drain and pat them dry thoroughly.
  2. Is this recipe vegan?
    Substitute eggs with plant-based milk and use a flax egg if needed.
  3. Can I bake instead of fry?
    Yes! Bake at 400°F for 20 minutes, flipping halfway.
  4. What kind of oil should I use?
    Use a neutral oil with a high smoke point like vegetable or canola.
  5. How do I get the coconut to stick?
    Press the coating gently into the pineapple after dipping in egg for best results.

Final Thoughts

This Fried Pineapple with Coconut Crust is sunshine on a plate. With its crunchy texture, sweet pineapple core, and nutty coconut shell, it’s a simple yet stunning recipe you’ll return to again and again. Perfect for summer gatherings, festive dinners, or just because—you’ll be hooked from the first bite.

Try it out and share your tropical creation. It’s the kind of dish that makes every day feel like a vacation.

Preparation Time: 10 minutes
Cooking Time: 5 minutes
Cuisine: Tropical Fusion

Nutritional Information (Per Serving):
Calories: 230 | Protein: 2g | Carbohydrates: 28g | Fat: 12g | Fiber: 3g | Sodium: 125mg

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Fried Pineapple with Coconut Crust

Fried Pineapple with Coconut Crust


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  • Author: Emily
  • Total Time: 15 minutes

Description

Looking to escape to a tropical paradise with just one bite? This Fried Pineapple with Coconut Crust delivers the perfect blend of sweet, crispy, and juicy. Featuring golden-fried pineapple rings coated in a crunchy coconut-panko crust, it’s a deliciously unique treat that’s ready in minutes. Whether served as a dessert or a snack, it’s a surefire crowd-pleaser.

 

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Ingredients

Scale

For the Fried Pineapple:

  • 1 fresh pineapple (peeled, cored, and cut into ½-inch thick rings)

  • ½ cup all-purpose flour

  • 2 large eggs

  • ¾ cup sweetened shredded coconut

  • ½ cup panko breadcrumbs

  • 1 tbsp cornstarch

  • ¼ tsp salt

  • Vegetable oil, for shallow frying

Optional Toppings & Garnish:

  • Honey or maple syrup, for drizzling

  • Vanilla ice cream or whipped coconut cream

  • Lime wedges, for squeezing

  • Fresh mint leaves


Instructions

Step 1: Prep the Pineapple Rings
Slice the pineapple into ½-inch thick rings.
Pat dry with paper towels to help the coating stick and reduce oil splatter.

Step 2: Set Up the Dredging Station
In one bowl, mix flour, cornstarch, and salt.
In the second bowl, beat the eggs.
In the third bowl, combine shredded coconut and panko breadcrumbs.

Step 3: Coat the Pineapple
Dip each pineapple ring in the flour mixture, then into the egg, and finally coat it in the coconut-panko mix.
Press gently to ensure an even crust. Set aside on a plate.

Step 4: Fry the Pineapple
Heat about ½ inch of oil in a skillet over medium heat.
Once the oil is hot (test with a small breadcrumb—it should sizzle), add pineapple rings in batches.
Fry for 1–2 minutes per side until golden and crispy.
Transfer to a paper towel-lined plate or rack to drain excess oil.

 

Step 5: Serve Warm
Plate the pineapple rings and drizzle with honey or maple syrup.
Serve with a scoop of vanilla ice cream or a dollop of whipped coconut cream.
Garnish with mint leaves and a squeeze of lime if desired.

Notes

Dry Thoroughly – Moisture prevents crisping, so pat dry well.
Use Panko – It gives a lighter, crunchier crust than regular breadcrumbs.
Monitor Oil Temperature – Keep the oil around 350°F for even frying.
Don’t Overcrowd – Fry in batches to maintain the oil temperature.
Serve Immediately – Best when hot and crispy.

  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Cuisine: Tropical Fusion

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