Fried Pineapple Rings – Tropical Snack Recipe

Sweet, juicy pineapple slices coated in a crispy batter and fried until golden—this tropical snack brings island flavor to your kitchen. Each bite is warm, tangy, and indulgently crisp, perfect for a treat with a twist.

Why You’ll Love This Recipe

I love how this recipe turns simple pineapple into a decadent snack that feels like a tropical getaway. The crispy batter contrasts beautifully with the tender fruit, and it’s quick to whip up when I crave something sweet and exotic. It’s always a crowd‑pleaser at get‑togethers or cozy nights in.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 fresh pineapple, peeled, cored, and cut into ½-inch rings

• 1 cup all‑purpose flour

• 2 tablespoons granulated sugar

• 1 teaspoon baking powder

• ¼ teaspoon salt

• 1 cup milk or sparkling water

• 1 egg (optional, for richer batter)

• Vegetable oil, for frying

• Optional garnish: powdered sugar, honey, or toasted coconut

directions

1. I prepare the pineapple rings, pat them dry, and set aside.

2. I whisk flour, sugar, baking powder, and salt in a bowl.

3. I whisk in milk (and the egg, if using) until I have a smooth batter.

4. I heat oil in a skillet or pot to about 350 °F (175 °C).

5. I dip each pineapple ring into the batter, letting excess drip off.

6. I carefully place them into the hot oil and fry for 2–3 minutes per side until golden and crisp.

7. I transfer the rings to a paper towel‑lined plate to drain briefly.

8. I garnish with a dusting of powdered sugar, a drizzle of honey, or a sprinkle of toasted coconut before serving.

Servings and timing

• Servings: makes about 12–16 rings (serves 4–6 as a snack)

• Prep time: 10 minutes

• Cook time: 10–12 minutes

• Total time: 20–22 minutes

Variations

• I add a pinch of cinnamon or nutmeg to the batter for warmth.

• For extra sweetness, I use sparkling water instead of milk in the batter.

• I dip finished rings in melted chocolate or caramel for an indulgent twist.

• I swap fresh pineapple with canned rings (drained and patted dry) for convenience.

• To add tropical flair, I sprinkle toasted coconut or chopped macadamia nuts on top.

storage/reheating

I serve these fresh—they’re best warm and crispy. If I have leftovers, I store them in a single layer in an airtight container for up to 1 day (crispy texture fades quickly). To reheat, I air-fry or bake them at 350 °F (175 °C) for 3–5 minutes until crisp again. I avoid microwaving to prevent sogginess.

FAQs

Can I use canned pineapple?

Yes—I use canned rings occasionally. I drain and pat them thoroughly before dipping to prevent splattering in the oil.

Do I need to use the egg?

No—the batter works fine without the egg, but I use it when I want a richer, more cake-like coating.

Can I bake instead of fry?

You can bake at 425 °F (220 °C) for about 12–15 minutes, flipping halfway, until the rings are golden. They won’t be as crisp but still delicious.

What oil is best for frying?

I use neutral oils like canola, sunflower, or vegetable oil. They give a clean fry without overpowering the pineapple flavor.

How do I prevent batter from falling off the rings?

I let the batter rest a minute on the ring before frying, and ensure the oil is hot enough so it sets immediately on contact.

Conclusion

I find these Fried Pineapple Rings a delightful tropical snack—crispy, tangy, and satisfyingly sweet. They’re easy to make and bring a bit of sunshine to any day or gathering. I hope they add a fun, indulgent twist to your snack lineup as much as they do to mine!