Recipe of the Week

Recipe of the Week
Deep-Fried Pineapple


  • 12 ounces fresh pineapple, pared and cut into 1-inch cubes
  • 8 ounces premium lager
  • 8 ounces self-rising flour, sifted
  • A little cold water, if needed
  • 2 teaspoons granulated sugar
  • 2 ounces desiccated coconut
  • Flour
  • 6 Tablespoons dark rum
  • 4 Tablespoons confectioners’ sugar
  • Juice of half a lemon


  • Dry the pineapple on paper towels. Heat a deep fryer to 375 degrees F.
  • Whisk the lager and flour together, adding a little cold water if needed until the batter is thick. Stir in sugar and coconut.
  • Dust the pineapple in a little flour then place it into the batter.
  • Gently shake off excess batter and then drop the coated pineapple pieces, one by one, into the hot oil. (Do not cook more than 8 pieces at a time or the temperature of the oil will dip and the pineapple will not crisp up the way it should.)
  • When done, lift out the pieces with a slotted spoon and drain well on absorbent paper, repeating the process until all the pineapple is cooked. Sprinkle pineapple pieces with a little sugar and keep warm but uncovered.
  • Mix the rum, confectioners’ sugar and lemon juice in a saucepan and warm it up. Spoon over fritters at the table.
  • Serve with heavy cream or whipped cream.

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