📝 About This Recipe
Transport your taste buds to a tropical paradise with these irresistibly crispy, golden-brown pineapple rings. This dish elevates humble fruit into a gourmet treat by enveloping succulent, tangy pineapple in a light-as-air, cinnamon-infused batter that shatters upon the first bite. Perfectly balanced between the natural acidity of the fruit and a sweet, spiced coating, these rings are a staple of island-inspired comfort food that works beautifully as a decadent snack or a show-stopping dessert.
🥗 Ingredients
The Fruit
- 1 large Fresh Pineapple (peeled, cored, and sliced into 1/2-inch thick rings)
- 1/2 cup Cornstarch (for dredging the fruit)
The Spiced Batter
- 1.5 cups All-purpose flour (sifted)
- 1 teaspoon Baking powder
- 2 tablespoons Granulated sugar
- 1 teaspoon Ground cinnamon (high quality Ceylon preferred)
- 1/4 teaspoon Salt (fine sea salt)
- 1 large Egg (beaten)
- 3/4 cup Whole milk (cold)
- 1/4 cup Sparkling water (ice cold for extra crispiness)
- 1 teaspoon Vanilla extract
Frying & Garnish
- 1 quart Vegetable oil (for deep frying)
- 1/4 cup Powdered sugar (for dusting)
- 3 tablespoons Honey or Maple syrup (for drizzling)
- 6-8 pieces Fresh mint leaves (for garnish)
👨🍳 Instructions
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1
Prepare the pineapple by removing the skin and eyes. Slice into uniform 1/2-inch rings and use a small circular cutter to remove the tough center core.
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2
Thoroughly pat each pineapple ring dry with paper towels. Removing excess moisture is crucial for the batter to adhere properly.
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3
In a shallow bowl, place the 1/2 cup of cornstarch. Dredge each pineapple ring lightly, shaking off any excess, and set aside on a wire rack.
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4
In a large mixing bowl, whisk together the flour, baking powder, sugar, cinnamon, and salt until well combined.
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5
In a separate medium bowl, combine the cold milk, ice-cold sparkling water, beaten egg, and vanilla extract.
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6
Gradually pour the wet ingredients into the dry ingredients. Whisk gently until just combined; a few small lumps are fine and actually help the texture.
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7
Fill a heavy-bottomed pot or deep fryer with vegetable oil to a depth of at least 3 inches. Heat the oil to 365°F (185°C).
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8
Working in small batches of 2-3 rings, dip a floured pineapple ring into the batter, ensuring it is fully coated.
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9
Carefully lower the battered rings into the hot oil. Avoid overcrowding the pot, as this will drop the oil temperature and lead to greasiness.
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10
Fry for 2-3 minutes per side, or until the batter has puffed up and turned a deep, golden brown color.
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11
Use a slotted spoon or spider strainer to remove the rings and place them on a wire rack set over paper towels to drain.
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12
While still hot, dust the rings generously with powdered sugar.
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13
Arrange the rings on a serving platter, drizzle with honey or maple syrup, and garnish with fresh mint leaves.
💡 Chef's Tips
Always use a thermometer to maintain the oil at 365°F; too cool and they become oily, too hot and they burn before the fruit softens. If using canned pineapple, ensure they are drained and dried exceptionally well before dredging in cornstarch. For an even lighter batter, replace the milk entirely with ice-cold beer (a light lager works best). Don't over-mix the batter; over-working the gluten will result in a chewy rather than crispy coating. Serve immediately while the batter is at its peak crunchiness.
🍽️ Serving Suggestions
Serve warm with a large scoop of premium vanilla bean or coconut ice cream. Pair with a chilled glass of Moscato or a sparkling hibiscus iced tea. Drizzle with a salted caramel sauce or a dark chocolate ganache for extra decadence. Serve alongside a bowl of Greek yogurt mixed with lime zest for a refreshing breakfast twist. Add a side of toasted macadamia nuts for a delightful textural contrast.