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Rum Soaked Fried Pineapple

Welcome to a tropical indulgence that will elevate your dessert game to a whole new level! Rum Soaked Fried Pineapple is a delightful fusion of sweet, juicy pineapple infused with rich dark rum, then battered and fried to golden perfection. This recipe is perfect for summer gatherings, backyard barbecues, or simply to satisfy your sweet tooth.
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Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dessert
Cuisine: Tropical
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole fresh pineapple peeled, cored, and sliced into rings
  • 1 cup dark rum
  • 1 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup coconut milk
  • Oil for frying
  • Fresh mint leaves for garnish (optional)

Equipment

  • Mixing bowls
  • Whisk
  • Deep skillet or frying pan
  • Cooking thermometer
  • Slotted spoon or tongs
  • Paper towels
  • Plate for serving

Method
 

  1. Step 1: In a mixing bowl, combine the dark rum, brown sugar, and vanilla extract. Stir the mixture until the sugar is completely dissolved. Add the pineapple rings to the bowl, ensuring they are fully submerged in the rum mixture. Cover the bowl with plastic wrap and let it soak for at least 1 hour; for a more intense flavor, consider letting it soak overnight in the refrigerator.
  2. Step 2: While the pineapple is soaking, prepare the batter. In another mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the coconut milk, mixing until a smooth batter forms. Set the batter aside while you heat the oil.
  3. Step 3: In a deep skillet or frying pan, heat enough oil over medium-high heat to submerge the pineapple rings halfway. Aim for a temperature of about 350°F (175°C).
  4. Step 4: Once the oil is hot, remove the pineapple rings from the rum mixture, allowing any excess liquid to drip off. Dip each ring into the batter, ensuring they are coated evenly.
  5. Step 5: Carefully place the battered pineapple rings into the hot oil. Fry until they are golden brown on both sides, which should take about 2-3 minutes per side. Once cooked, remove them from the oil and drain on paper towels.
  6. Step 6: Serve the Rum Soaked Fried Pineapple warm, garnished with fresh mint leaves if desired. Drizzle some of the remaining rum mixture over the top for added flavor.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or air fryer to restore some of the crispiness before serving.