Rum-Soaked Fried Pineapple
Indulge in a tropical escape with this exquisite Rum-Soaked Fried Pineapple. Golden-fried pineapple rings, infused with a luxurious blend of dark and coconut rums, are coated in sweet coconut flakes for a delightfully crispy exterior and a juicy, boozy interior. Served with a rich, tangy coconut cream cheese dipping sauce, this dessert is a true showstopper that transports your taste buds to paradise.
Prep Time
1 hour 15 minutes (plus 1 hour soaking time)
Cook Time
15 minutes
Total Time
1 hour 30 minutes (active time 30 minutes)
Servings
4-6 servings
Keywords
Why This Recipe Delivers
- A symphony of flavors: Sweet pineapple, rich rum, and toasted coconut create an unforgettable taste.
- Textural delight: Enjoy the crisp coconut coating contrasting with the warm, tender, and juicy pineapple inside.
- Versatile treat: Perfect as a unique dessert, a decadent brunch item, or a sophisticated appetizer.
- Simple yet impressive: Achieves gourmet results with straightforward steps, making you look like a pro.
- Customizable booziness: Adjust the rum quantity in the dip to suit your preference.
Ingredients
- 8 pineapple rings (fresh, cored and sliced 1.5 cm thick, or canned, drained well – approximately 400g)
- 240 ml (1 cup) dark rum
- 240 ml (1 cup) coconut rum
- 180 g (1 ½ cups) all-purpose flour
- 280 g (10 oz) sweetened coconut flakes
- 2 large eggs
- 120 ml (½ cup) coconut milk
- Approximately 1-1.5 liters vegetable oil, for deep frying
- 115 g (4 oz) cream cheese, softened
- 60 g (½ cup) powdered sugar
- 30-60 ml (2-4 tablespoons) reserved rum from soaking
Instructions
- Prepare the pineapple for soaking. If using fresh pineapple, ensure it is peeled, cored, and sliced into uniform rings, about 1.5 cm (½-¾ inch) thick. For canned pineapple, drain the rings thoroughly, gently pressing out any excess liquid.
- Combine the rums for a flavorful infusion. In a shallow, non-reactive dish, pour the dark rum and coconut rum. Submerge the pineapple rings completely in the rum mixture. Allow them to soak for at least 1 hour at room temperature, or up to 4 hours in the refrigerator, turning occasionally to ensure even absorption. This step infuses the pineapple with a rich, aromatic boozy flavor. Once soaking is complete, carefully remove the pineapple rings, reserving the rum liquid for the dipping sauce, and gently pat the rings thoroughly dry with paper towels to ensure optimal coating.
- Set up your breading station. Prepare three separate shallow bowls or dishes. In the first, place the all-purpose flour. In the second, whisk together the two large eggs with the coconut milk until thoroughly combined, creating a smooth, creamy mixture. In the third bowl, spread out the sweetened coconut flakes.
- Execute the dredging process for perfect coating. Take one dried pineapple ring and dredge it thoroughly in the flour, ensuring it's completely coated. Shake off any excess flour. Next, dip the floured ring into the egg and coconut milk mixture, allowing any excess to drip off. Finally, carefully transfer the ring to the bowl of sweetened coconut flakes, pressing the flakes gently onto both sides of the pineapple to create a thick, even crust. Repeat this process for all remaining pineapple rings.
- Heat the frying oil to the precise temperature. Pour enough vegetable oil into a deep, heavy-bottomed pot or Dutch oven to reach a depth of at least 5-7 cm (2-3 inches). Heat the oil over medium-high heat until it reaches 175°C (350°F). Use a deep-fry thermometer to monitor the temperature accurately; maintaining the correct temperature is crucial for crispy, non-greasy results.
- Fry the pineapple rings until golden perfection. Carefully lower 2-3 breaded pineapple rings into the hot oil, being careful not to overcrowd the pot, which can lower the oil temperature. Fry for approximately 1 minute on each side, or until they achieve a beautiful golden-brown color and the coconut is toasted. Using tongs, carefully remove the fried pineapple rings from the oil and transfer them to a plate lined with paper towels to drain any excess oil. Repeat with the remaining pineapple rings.
- Prepare the luxurious dipping sauce. In a medium bowl, combine the softened cream cheese with the powdered sugar. Using a whisk or an electric mixer, beat the mixture until it is smooth and lump-free. Gradually add 30 ml (2 tablespoons) of the reserved rum from soaking the pineapple, mixing until well incorporated. Taste and add an additional 15-30 ml (1-2 tablespoons) of reserved rum, if desired, to reach your preferred consistency and rum flavor intensity. Serve the warm fried pineapple rings immediately with the cool, creamy coconut cream cheese dip.
- Garnish and serve. For an extra touch of elegance, consider garnishing the fried pineapple with a sprinkle of toasted coconut flakes or a mint sprig before serving with the dip.
Tools You’ll Need
- Shallow dishes (3 for breading)
- Deep, heavy-bottomed pot or Dutch oven
- Deep-fry thermometer
- Tongs
- Paper towels
- Whisk or electric mixer
- Mixing bowls
- Sharp knife (if using fresh pineapple)
- Cutting board
Essential Success Tips
- Ensure pineapple is thoroughly dried before breading to help the coating adhere better and prevent splattering in the hot oil.
- Maintain the oil temperature consistently at 175°C (350°F). If the oil is too cool, the pineapple will absorb too much oil and be greasy; if too hot, the coating will burn before the pineapple is heated through.
- Do not overcrowd the pot when frying. Fry in small batches to keep the oil temperature stable and ensure even cooking and browning.
- Press the coconut flakes firmly onto the pineapple rings to create a robust and even crust that won't fall off during frying.
- Drain fried pineapple on paper towels immediately after removing from oil to wick away excess grease, ensuring a perfectly crispy texture.
Professional Cooking Secrets
- For an extra layer of complexity, infuse your dark rum with a vanilla bean pod or a star anise for a few days prior to soaking the pineapple. This adds subtle aromatic notes that elevate the dish.
- To achieve an even crispier coconut coating, you can lightly toast the coconut flakes in a dry pan for a few minutes before breading, allowing them to cool completely beforehand.
- Consider serving with a scoop of coconut or vanilla bean ice cream, or a dollop of whipped cream, alongside the cream cheese dip for an indulgent dessert experience.
Notes
- Storage: Fried pineapple is best enjoyed immediately. If you have leftovers, store the fried pineapple and dip separately in airtight containers in the refrigerator for up to 2 days. Reheat pineapple gently in an air fryer or oven for a few minutes to restore some crispness.
- Variations: For a non-alcoholic version, soak pineapple in pineapple juice or a spiced simple syrup. You can also experiment with grilling the rum-soaked pineapple instead of frying for a different texture, or use an air fryer for a less oily alternative.
- Fresh vs. Canned Pineapple: While fresh pineapple offers a brighter flavor, canned pineapple rings are convenient and hold their shape well. Just be sure to drain and pat them very dry.
Frequently Asked Questions
Can I prepare the pineapple ahead of time?
You can soak the pineapple in rum for up to 4 hours in the refrigerator. However, for the best crispy results, bread and fry the pineapple just before serving. The dipping sauce can be made a day in advance and stored in the refrigerator.
What kind of rum should I use?
This recipe uses both dark and coconut rum for a balanced flavor profile. A good quality dark rum will provide depth, while coconut rum adds a sweet, tropical essence. Feel free to adjust the ratio or experiment with your favorite rum varieties.
My coconut coating isn't sticking well. What went wrong?
The most common reason for a non-sticking coating is wet pineapple or an improperly prepared egg wash. Ensure the pineapple rings are thoroughly patted dry after soaking. Also, make sure the flour, egg wash, and coconut flakes are applied in distinct, complete layers.
Nutrition Facts (Per Serving)
Calories: 550, Protein: 8g, Fat: 35g, Saturated Fat: 20g, Carbs: 55g, Sugars: 40g, Fiber: 3g. (Estimates vary based on brands and exact measurements)
Allergy Information
Contains dairy (cream cheese), eggs, wheat (flour), and tree nuts (coconut milk, coconut flakes). Individuals with alcohol sensitivities should be aware this dish contains rum. For a gluten-free version, use a gluten-free all-purpose flour blend.
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