Best Fried Pineapple Rings (Printer-Friendly)

Golden pineapple rings with a crisp, sweet crust and juicy center. Experience island flavors in every crunchy, caramelized bite.

# What You’ll Need to Cook:

→ Pineapple Preparation

01 - 1 fresh pineapple, peeled, cored, and sliced into 8–10 rings, each 1.25 cm thick

→ Batter

02 - 95 grams all-purpose flour
03 - 1 tablespoon granulated sugar
04 - 1 teaspoon baking powder
05 - 0.25 teaspoon fine sea salt
06 - 0.5 teaspoon ground cinnamon
07 - 120 millilitres cold water or milk

→ Coating

08 - 65 grams granulated sugar
09 - 2 teaspoons ground cinnamon

→ Frying

10 - 1 litre neutral oil, such as canola or vegetable, for deep-frying

# Steps to Prepare:

01 - Peel the pineapple, remove the core, and cut into 8 to 10 rings, each approximately 1.25 centimetres thick. Blot dry thoroughly with paper towels, then allow to air-dry for 10 to 15 minutes.
02 - In a medium bowl, whisk together the flour, 1 tablespoon sugar, baking powder, salt, and cinnamon. Gradually add the cold water or milk, stirring gently until a smooth, pancake-like batter forms. Let the batter rest for 5–10 minutes in the refrigerator.
03 - In a shallow bowl, combine the 65 grams sugar and 2 teaspoons cinnamon. Set aside for dredging.
04 - Pour oil into a large, heavy-bottomed pot to a depth of 5–7 cm. Heat oil to 175°C using a kitchen thermometer for accuracy.
05 - Working in batches of 3–4, dip each pineapple ring into the batter, ensuring full coverage. Gently lower into the hot oil using long-handled tongs. Fry for 1 minute per side until golden and crisp, adjusting heat as necessary.
06 - Transfer fried rings to a wire rack lined with paper towels to drain excess oil. While still warm, dredge each ring in the cinnamon-sugar mixture, coating thoroughly.
07 - Arrange on a platter and serve immediately. Accompany with vanilla ice cream, whipped cream, fresh mint leaves, or a drizzle of caramel as desired.

# Extra Cooking Tips:

01 - For extra crispiness, let the batter chill in the refrigerator for at least 2 hours prior to frying.
02 - Ensure pineapple rings are completely dry before battering to promote adhesion and resist sogginess.
03 - Fry in small batches to maintain consistent oil temperature for even caramelization.
04 - Reheat any leftovers in a preheated 180°C oven for 3–5 minutes to restore crunch.

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