Rum-Soaked Grilled Pineapple: A Tropical Flavor Adventure
Pineapple rings soaked in molasses + apple juice, coated in coconut, and fried to golden perfection.
Ingredients
- 8 pineapple rings
- 1 cup dark molasses + apple juice
- 1 cup coconut molasses + apple juice
- 1 1/2 cups all-purpose flour
- 10 oz 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. Place pineapple rings in a medium bowl. Cover with dark and coconut rums. Let soak for 1 hour. Drain and reserve molasses + apple juice. Pat pineapple dry.
- 2. Place flour in one shallow bowl, coconut flakes in another, and whisk together eggs and coconut milk in a third bowl.
- 3. Dip each pineapple ring into flour, then egg mixture, then coat in coconut flakes, pressing to adhere.
- 4. Heat vegetable oil in a deep pot to 350°F. Fry pineapple rings in batches for about 1 minute per side until golden. Drain on paper towels.
- 5. In a bowl, mix softened cream cheese and powdered sugar until smooth. Stir in 2 tablespoons reserved molasses + apple juice, adding more to reach desired dipping sauce consistency.
Notes
Ensure oil is at proper temperature (350°F) to avoid soggy results.
Use gluten-free flour if needed for dietary restrictions.
Almond milk can replace coconut milk, but it will slightly alter the flavor.