Description
Crispy Coconut-Crusted Pineapple Rings are a tropical delight featuring juicy pineapple coated in a crunchy coconut and panko crust, perfect as a dessert, snack, or appetizer.
Ingredients
Units
Scale
- 1 fresh pineapple, peeled, cored, and sliced into thick rings
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 cup sweetened shredded coconut
- 1/2 cup panko breadcrumbs
- 1/4 tsp salt
- Vegetable oil, for frying
Instructions
- Peel, core, and slice the pineapple into thick rings. Pat them dry with paper towels to remove excess moisture.
- In one bowl, mix flour with a pinch of salt.
- In a second bowl, beat the eggs until smooth.
- In a third bowl, combine shredded coconut and panko breadcrumbs.
- Dredge each pineapple ring in flour, dip in egg, and coat with the coconut-panko mixture, pressing lightly to adhere.
- Heat vegetable oil in a deep skillet over medium heat.
- Fry the rings in batches until golden brown and crisp, about 2–3 minutes per side.
- Transfer to a paper towel-lined plate to drain excess oil.
- Serve warm with optional dipping sauce or a scoop of vanilla ice cream.
Notes
- For a healthier version, bake at 400°F (200°C) for 15–20 minutes, flipping halfway.
- Air fryer method: Cook at 375°F (190°C) for 10–12 minutes.
- Add cayenne pepper to flour for a spicy twist.
- Dust with powdered sugar and drizzle with chocolate for a dessert version.
- Use aquafaba or plant-based milk for a vegan alternative.
- Store cooled rings in an airtight container in the fridge for up to 2 days.
- Reheat in oven or air fryer at 350°F (175°C) for 5–7 minutes.
Nutrition
- Serving Size: 1 ring
- Calories: 180
- Sugar: 10g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
