Rum Soaked Fried Pineapple (Printable)

Tropical dessert featuring rum-soaked pineapple fried to golden perfection, served warm with optional honey and cinnamon.

# What You’ll Need:

→ Fruit

01 - 1 fresh pineapple, peeled, cored, and cut into 1/2-inch thick rings or wedges

→ Soaking Mixture

02 - 1/2 cup dark rum
03 - 2 tablespoons brown sugar

→ Batter & Frying

04 - 1/2 cup all-purpose flour
05 - 1/4 cup cornstarch
06 - 1/4 teaspoon salt
07 - 1/2 cup cold sparkling water
08 - Vegetable oil for frying

→ To Serve

09 - 1 tablespoon honey or maple syrup (optional)
10 - 1/2 teaspoon ground cinnamon (optional)
11 - Vanilla ice cream or whipped cream (optional)

# How To Make It:

01 - Combine dark rum and brown sugar in a shallow dish. Add pineapple pieces, turning to coat evenly. Let soak for 10 to 15 minutes, flipping halfway through to ensure absorption.
02 - Whisk together flour, cornstarch, and salt in a medium bowl until well combined. Gradually whisk in cold sparkling water until a smooth, thick batter forms without lumps.
03 - Pour 1 inch of vegetable oil into a large skillet or deep pan. Heat over medium-high heat until temperature reaches 350°F.
04 - Remove pineapple from rum mixture and pat dry with paper towels. Dip each piece into batter, allowing excess to drip off for even coating.
05 - Fry pineapple pieces in batches for 2 to 3 minutes per side until golden brown and crispy. Avoid overcrowding the pan to maintain proper oil temperature.
06 - Transfer fried pineapple to paper towel-lined plate to drain excess oil. Serve warm, drizzled with honey or maple syrup and sprinkled with cinnamon. Accompany with vanilla ice cream or whipped cream if desired.

# Expert Advice:

01 -
  • The contrast between the crispy, golden batter and the juicy, rum-soaked pineapple is absolutely addictive
  • Its impressive enough for dinner parties but simple enough for a weeknight treat
02 -
  • Patting the pineapple dry before battering is crucial or the coating will slide right off in the hot oil
  • Overcrowding the pan drops the oil temperature dramatically, resulting in soggy, greasy pineapple
03 -
  • Test your oil temperature by dropping in a small bit of batter first
  • The sparkling water must be ice cold for the lightest, crispiest results

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