Fried pineapple with coconut

Votes: 1

Time: 10 min.
Complexity: easily
Servings: 8

Make a unique, crunchy pineapple appetizer perfect for a house party. Pineapple slices are coated in sugar and deep-fried. Serve with a coconut garnish. Instructions for peeling and slicing the pineapple are included at the end of the recipe if you don't have a pineapple knife.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Pineapple
Coconut flakes

Ingredient Substitution Suggestions

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Recipes with similar ingredients: Pineapple, milk, coconut flakes

Cooking the dish according to the recipe:

In a saucepan, heat 4 cm of vegetable oil over medium-high heat until it reaches 190°C (355°F) on a deep-fry thermometer. Cut the pineapple into chunks (see Note). Stir in 1 cup of milk, then drain.
Roll in sugar, then fry until golden brown, about 1.5 minutes. Transfer to a wire rack and immediately sprinkle with sugar, then roll in unsweetened coconut.

Pineapple:

To serve attractively, thread grilled pineapple chunks onto wooden skewers, then insert the skewers vertically into the base of the pineapple..

How to cut and peel a pineapple:
1. Using a sharp chef's knife, cut off the top and bottom of the pineapple.
2. Stand the fruit upright and peel off the skin. Use a small knife to remove any remaining hard brown "eyes."
3. Stand the peeled pineapple upright, then cut the flesh from the core into four wide strips. Cut the strips into slices.