Ingredients
Scale
- 1 large fresh pineapple, peeled, cored, and sliced into 1/2-inch thick rings or wedges
- 1 cup pineapple juice (canned or fresh)
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 large egg
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 3 cups high smoke point oil (such as canola or vegetable), for frying
Instructions
- Step 1: Slice the fresh pineapple into 1/2-inch thick rings or wedges. Place the slices in a shallow dish and pour the 1 cup of pineapple juice over them. Marinate the pineapple for at least 30 minutes, turning the slices once halfway through to ensure full saturation.
- Step 2: While the pineapple soaks, prepare the batter. In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt. In a separate small bowl, whisk the egg with 2 tablespoons of the remaining pineapple juice (reserving the rest of the marinade).
- Step 3: Pour the wet mixture into the dry ingredients and whisk until a smooth, slightly thick batter forms. If the batter is too thick, add a tiny splash more of the reserved pineapple juice marinade. Set the batter aside.
- Step 4: Pour the frying oil into a deep pot or skillet to a depth of about 2 inches, and heat the oil to 350°F (175°C). Remove the soaked pineapple slices from the marinade and gently pat them dry with a paper towel to remove excess liquid before dipping.
- Step 5: Dip each pineapple slice entirely into the prepared batter, ensuring it is fully coated on all sides. Carefully place 2-3 coated pineapple slices into the hot oil, avoiding overcrowding, which can drop the oil temperature.
- Step 6: Fry the pineapple for 2-3 minutes per side, until the exterior is puffy and deeply golden brown. Remove the fried pineapple with a slotted spoon and place it on a wire rack or paper towel-lined plate to drain excess oil before serving immediately.
Notes
- Never microwave; to revive the crisp exterior, reheat the cooled fried pineapple slices in a 350°F oven or air fryer for 5-7 minutes until hot and golden again.
- For best short-term storage, cool leftovers completely on a cooling rack and store loosely covered at room temperature for no more than 12 hours to minimize condensation and sogginess.
- Enhance the tropical flavor by dusting the hot slices with a mix of powdered sugar and finely grated lime zest, or serve alongside a scoop of vanilla bean ice cream.
- The crucial step for a crisp, puffy coating is thoroughly patting the soaked pineapple dry before dipping; excess marinade will thin the batter and lead to greasy, inconsistent results.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American