Rum-Soaked Fried Pineapple Recipe

Introduction

Enjoy a tropical twist with this Rum-Soaked Fried Pineapple recipe. Juicy pineapple rings soaked in flavorful rum, then coated in coconut and fried to golden perfection, make a delightful treat. Served with a creamy rum-infused dipping sauce, it’s a perfect dessert for any occasion.

Ingredients

• 8 pineapple rings
• 1 cup dark rum
• 1 cup coconut rum
• 1 1/2 cups all-purpose flour
• 1 (10-oz.) bag sweetened coconut flakes
• 2 large eggs
• 1/2 cup coconut milk
• Vegetable oil, for frying
• 4 oz. cream cheese, softened
• 1/2 cup powdered sugar

Instructions

1. Step 1: Place pineapple rings in a medium bowl. Cover with dark and coconut rums and let soak for at least 1 hour. Drain the pineapple and reserve the rum. Pat the pineapple dry with paper towels.
2. Step 2: Prepare your coating stations by placing the flour in one shallow bowl, the coconut flakes in another, and whisking together the eggs and coconut milk in a third bowl.
3. Step 3: Dip each pineapple ring first into the flour, then the egg mixture, and finally coat thoroughly with coconut flakes, pressing gently to help the flakes adhere.
4. Step 4: Heat vegetable oil in a deep pot to 350°F (175°C). Fry the coated pineapple rings in batches for about 1 minute per side or until golden and crisp. Remove and drain on paper towels.
5. Step 5: In a bowl, blend the softened cream cheese and powdered sugar until smooth. Stir in 2 tablespoons of the reserved rum and add more as needed to reach a creamy dipping sauce consistency.

Tips & Variations

• For a non-alcoholic version, substitute rums with pineapple juice or coconut water for soaking and in the sauce.
• Use fresh shredded coconut if you prefer a more natural texture in the coating.
• Ensure the oil is hot enough to prevent the pineapple from absorbing too much oil and becoming soggy.

Storage

Store leftover fried pineapple wrapped in paper towels inside an airtight container in the refrigerator for up to 2 days. Reheat gently in a warm oven to retain crispness. The cream cheese dipping sauce can be stored separately in the fridge for up to 3 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen pineapple rings for this recipe?

Frozen pineapple can be used but make sure to thaw and pat them very dry before soaking and coating to avoid excess moisture affecting the batter.

Is there a way to make this recipe gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend and ensure the coconut flakes do not contain any gluten additives.

Rum-Soaked Fried Pineapple Recipe

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4.8 from 465 reviews

Rum-Soaked Fried Pineapple is a tropical-inspired dessert featuring juicy pineapple rings soaked in a blend of dark and coconut rums, then dipped in a crispy coconut flake batter and fried until golden. Served with a rum-flavored cream cheese dipping sauce, this treat combines sweet, tangy, and rich flavors with a crunchy texture, perfect for an indulgent yet easy-to-make dessert.

• Author: Daniel
• Prep Time: 1 hour 15 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 25 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Frying
• Cuisine: Caribbean-inspired

Ingredients

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Pineapple and Rum Soak

• 8 pineapple rings
• 1 cup dark rum
• 1 cup coconut rum

Batter and Coating

• 1 1/2 cups all-purpose flour
• 1 (10-oz.) bag sweetened coconut flakes
• 2 large eggs
• 1/2 cup coconut milk
• Vegetable oil, for frying

Dipping Sauce

• 4 oz. cream cheese, softened
• 1/2 cup powdered sugar
• 2–4 tablespoons reserved rum (from soaking liquid)

Instructions

1. Soak the Pineapple: Place the pineapple rings in a medium bowl and cover them with dark rum and coconut rum. Allow the pineapple to soak for at least 1 hour to absorb the flavors. After soaking, drain the pineapple rings, reserving the rum for later use. Pat the pineapple rings dry to ensure the batter adheres well.
2. Prepare Breading Stations: In three separate shallow bowls, place the flour in the first, the sweetened coconut flakes in the second, and whisk together the eggs and coconut milk in the third. This setup will allow for efficient and even coating of the pineapple rings.
3. Coat the Pineapple Rings: Dip each pineapple ring first into the flour, coating it completely. Next, immerse it in the egg and coconut milk mixture, ensuring an even wet layer, then press it into the coconut flakes, coating thoroughly and pressing gently to make sure the flakes adhere well.
4. Fry the Pineapple: Heat vegetable oil in a deep pot or fryer to 350°F (175°C). Carefully fry the coated pineapple rings in batches, cooking each side for about 1 minute or until the exterior turns golden brown and crispy. Remove the fried pineapple and drain on paper towels to remove excess oil.
5. Make the Dipping Sauce: In a bowl, blend the softened cream cheese with powdered sugar until smooth and creamy. Stir in 2 tablespoons of the reserved rum from the soaking mixture. Adjust the consistency by adding more rum if needed, creating a smooth, pourable sauce perfect for dipping.
6. Serve: Arrange the fried pineapple rings on a serving platter and serve warm alongside the rum-infused cream cheese dipping sauce.

Notes

• Soaking the pineapple for longer than 1 hour can intensify the rum flavor but avoid soaking too long to prevent the pineapple from becoming mushy.
• Use a thermometer to maintain the oil temperature at 350°F for best frying results and to avoid greasy pineapple.
• The reserved rum enhances the dipping sauce flavor; adjust the amount to taste and consistency preference.
• For a dairy-free version, substitute cream cheese with a vegan cream cheese alternative and powdered sugar with a suitable sweetener.
• Drain fried pineapple on paper towels promptly to keep them crispy.

Keywords: fried pineapple, rum soaked pineapple, coconut fried pineapple, tropical dessert, rum dipping sauce, coconut flakes, crispy pineapple rings