Description
Crispy, sweet, and tangy fried pineapple rings are a quick tropical snack. This easy recipe brings sunshine to your kitchen, perfect for a delightful bite.
Ingredients
- Tropical Fried Pineapple Rings:
- Fresh Pineapple
- All-Purpose Flour
- Large Egg
- Milk (any kind)
- Granulated Sugar
- Ground Cinnamon
- Vegetable Oil (for frying)
- Powdered Sugar (for dusting)
Instructions
- Prep Your Pineapple: First things first, let’s get that pineapple ready for its star turn. Slice off the top and bottom, then stand it upright and carefully slice away the skin. I usually try to get as close to the edge as possible to save as much fruit as I can. Then, lay it on its side and slice it into about half-inch thick rounds. Now, here’s the fun part: use a small cookie cutter or a paring knife to remove the core from each ring. You want a pretty, even ring. Honestly, this is where I usually make a bit of a mess, but it’s worth it!
- Whip Up the Batter: In a medium bowl, whisk together the flour, granulated sugar, and ground cinnamon. Give it a good mix until everything is combined. In a separate, smaller bowl, lightly beat the egg with the milk. Now, pour the wet ingredients into the dry ingredients and whisk until you have a smooth, lump-free batter. It should be thick enough to coat the back of a spoon, but not like pancake batter. If it’s too thick, add a tiny splash more milk; too thin, a pinch more flour. I once added too much milk and ended up with a runny mess, oops!
- Heat the Oil: Pour about an inch of vegetable oil into a large, heavy-bottomed skillet or a cast-iron pan. Set it over medium-high heat. You’re looking for the oil to reach around 350-375°F (175-190°C). If you don’t have a thermometer, a good test is to drop a tiny bit of batter into the oil; it should sizzle immediately and float to the top. This is where I almost always get impatient and start frying too early, leading to greasy fried pineapple rings. Don’t be like me!
- Dip and Fry: Once your oil is hot, it’s time to get those pineapple rings coated! Take each pineapple ring and dip it into the batter, making sure it’s fully coated on both sides. Let any excess batter drip off for a second or two. Carefully place 2-3 battered fried pineapple rings into the hot oil, making sure not to overcrowd the pan. Overcrowding drops the oil temperature, and we don’t want soggy fried pineapple rings. This step always smells so good, that warm pineapple-cinnamon aroma fills the kitchen!
- Flip and Golden: Let the fried pineapple rings cook for about 2-3 minutes on one side, or until they’re beautifully golden brown and crispy. Then, using tongs, gently flip them over and cook for another 2-3 minutes on the other side. You’re looking for that even, deep golden color. I sometimes accidentally splash myself with oil here, so be careful! Once they’re done, they should look perfectly puffed and inviting.
- Drain and Dust: As each batch of fried pineapple rings finishes cooking, carefully remove them from the oil with your tongs and transfer them to a plate lined with paper towels. This helps drain off any excess oil, keeping them nice and crisp. Once they’ve cooled for just a minute or two, give them a generous dusting of powdered sugar. Honestly, it’s the final touch that makes these fried pineapple rings feel so special. Serve these fried pineapple rings warm, trust me!