Fried Pineapple Rings (Printable)

Caramelized pineapple rings in crispy batter, fried until golden and dusted with powdered sugar.

# What You Need:

→ Pineapple

01 - 1 large fresh pineapple (or 1 can pineapple rings, 20 oz, drained)

→ Batter

02 - 3/4 cup all-purpose flour
03 - 1/4 cup cornstarch
04 - 2 tbsp granulated sugar
05 - 1/2 tsp baking powder
06 - 1/4 tsp salt
07 - 3/4 cup cold sparkling water
08 - 1 large egg (optional, for extra crispiness)

→ For Frying & Serving

09 - 2 cups vegetable oil, for frying
10 - Powdered sugar, for dusting
11 - Optional: ground cinnamon, vanilla ice cream, or caramel sauce

# Steps:

01 - If using fresh pineapple, peel, core, and slice into 1/2-inch thick rings. Pat rings completely dry with paper towels to ensure batter adheres properly. If using canned rings, drain thoroughly and pat dry.
02 - In a medium bowl, whisk together flour, cornstarch, sugar, baking powder, and salt until well combined. Stir in cold sparkling water and egg (if using) until just combined—do not overmix. The batter should be thin and slightly lumpy.
03 - Pour vegetable oil into a deep skillet or saucepan to a depth of 2 inches. Heat oil to 350°F, maintaining temperature throughout frying. Use a kitchen thermometer for accuracy.
04 - Dip each pineapple ring into the batter, allowing excess to drip off. Ensure each ring is evenly coated but not heavily burdened with batter.
05 - Carefully place battered rings into hot oil, working in batches to avoid overcrowding. Fry 1–2 minutes per side until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
06 - Dust warm fried pineapple rings generously with powdered sugar. Sprinkle with ground cinnamon if desired. Serve immediately while warm and crispy, optionally accompanied by vanilla ice cream or caramel sauce for dipping.

# Expert Advice:

01 -
  • The batter creates this incredible light crunch that somehow makes pineapple taste even more pineapple-y than before
  • They are ridiculously fast to throw together but look and taste like something from a carnival dessert stand
02 -
  • Sparkling water must be absolutely freezing cold because warm water will not give you that signature crispy shell we are after
  • Crowding the pan drops the oil temperature dramatically, so work in small batches and resist the urge to fry everything at once
03 -
  • If you want to make these vegan, simply skip the egg and your batter will still hold together beautifully thanks to the cornstarch
  • Leftovers can be refreshed in a 375 degree oven for about 5 minutes, though honestly they rarely last long enough to need reheating

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