Crispy Fried Piña Colada Rings Recipe

Name: Crispy Fried Piña Colada Rings
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 1 fresh pineapple (peeled, cored, and sliced into rings); 1 cup all-purpose flour; 1/2 cup cornstarch; 2 teaspoons baking powder; 2 tablespoons sugar; 1/2 teaspoon salt; 1/2 teaspoon cinnamon; 2 eggs; 3/4 cup coconut milk; 1 teaspoon vanilla extract; 1/2 teaspoon coconut extract; 3/4 cup shredded coconut; vegetable oil (for frying); 1 cup powdered sugar; 1 tablespoon rum (or rum extract); 2 tablespoons pineapple juice; 1/2 teaspoon vanilla extract; pinch salt

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Ladies, have I got a treat for you today! These Fried Piña Colada Rings are what happens when your favorite tropical cocktail meets state fair food – and trust me, it’s a match made in dessert heaven! The first time I made these for my book club, everyone stopped mid-conversation to ask, “What IS this deliciousness?!” Imagine biting through a crispy, coconut-infused batter to find warm, juicy pineapple inside, then finishing with a sweet rum glaze that ties it all together. It’s like a mini vacation for your taste buds! The combination of warm fried goodness and tropical flavors creates something truly magical that’ll have everyone begging for your secret. And the best part? They look fancy but are actually so simple to make!

Fried Piña Colada Rings – crispy golden pineapple slices coated in a coconut batter and lightly fried, served on a white plate. — Golden, crispy, and full of sunshine flavor! 🍍✨ Dive into these irresistible Fried Piña Colada Rings for a taste of paradise.

Why You’ll Love This Recipe

The contrast between the crispy coconut exterior and juicy pineapple interior creates an irresistible texture experience
These rings bring the flavors of a tropical vacation right to your kitchen – no passport required!
They make an impressive dessert for entertaining but are surprisingly easy to prepare
You can adjust the rum flavor to be more subtle for family gatherings or more prominent for adult parties

Ingredients

For the Pineapple Rings:

Fresh pineapple – provides the juicy, sweet base for our dessert (canned just isn’t the same here!)
Coconut milk – adds authentic tropical flavor to the batter
All-purpose flour – creates the structure for our batter
Cornstarch – the secret to extra crispy fried foods
Baking powder – gives the batter a light, airy texture when fried
Shredded coconut – adds texture and intensifies the coconut flavor
Sugar – balances the tartness of the pineapple with just enough sweetness
Salt – enhances all the flavors and balances the sweetness
Cinnamon – adds a warm note that complements the tropical flavors beautifully
Eggs – binds the batter and helps it adhere to the pineapple
Vanilla extract – adds depth to the flavor profile
Coconut extract – intensifies that tropical coconut essence
Vegetable oil – for frying to golden perfection

For the Rum Glaze:

Powdered sugar – creates a smooth, sweet base for our glaze
Rum – gives that classic piña colada flavor (can substitute rum extract)
Pineapple juice – enhances the fruit flavor and adds natural sweetness
Vanilla extract – rounds out all the flavors
Salt – just a pinch to balance the sweetness

The full ingredient list with measurements will be available in the recipe card below.

How to Make Fried Piña Colada Rings

Preparing the Pineapple:

Cut the top and bottom off your pineapple, then carefully slice away the outer skin.
Lay the pineapple on its side and cut into ½-inch thick rings.
Using a small round cookie cutter or apple corer, remove the tough core from the center of each ring.
Pat the pineapple rings dry with paper towels – this is crucial for helping the batter stick!
Place the dried rings on a plate lined with paper towels and set aside.

Making the Batter:

In a large bowl, whisk together the flour, cornstarch, baking powder, sugar, salt, and cinnamon until well combined.
In a separate bowl, whisk together the eggs, coconut milk, vanilla extract, and coconut extract.
Pour the wet ingredients into the dry ingredients and stir until just combined – a few small lumps are fine.
Fold in the shredded coconut until evenly distributed throughout the batter.
Allow the batter to rest for 10 minutes while you prepare for frying.

Frying the Pineapple Rings:

Fill a large, heavy pot with about 2 inches of vegetable oil. Heat over medium heat until the oil reaches 350°F on a thermometer.
Working with one pineapple ring at a time, dip it into the batter, making sure it’s completely coated.
Carefully lower the battered ring into the hot oil. Depending on the size of your pot, cook 2-3 rings at a time, being careful not to overcrowd.
Fry for 2-3 minutes per side, until golden brown and crispy.
Remove with a slotted spoon and place on a wire rack set over a baking sheet to drain excess oil.

Making the Rum Glaze:

While the rings are cooling slightly, whisk together the powdered sugar, rum (or rum extract), pineapple juice, vanilla extract, and a pinch of salt in a small bowl.
Adjust the consistency as needed – it should be thick enough to coat the back of a spoon but thin enough to drizzle.

Finishing Touches:

Place the fried pineapple rings on a serving plate.
Drizzle the rum glaze over the warm rings.
For an extra special touch, sprinkle with a little toasted coconut or dust with powdered sugar before serving.
Serve immediately while still warm and crispy!

Pro Tips for Making the Recipe

Keep the oil temperature consistent at 350°F – too hot and the outside will burn before the inside warms; too cool and the rings will absorb oil and become soggy
If you don’t have a thermometer, test the oil by dropping a small amount of batter in – it should sizzle and float to the top immediately
For extra coconut flavor, use coconut oil for frying (mixed with vegetable oil to raise the smoke point)
Make sure your pineapple is ripe but still firm – if it’s too soft, the rings may fall apart during frying
The batter should be thick enough to coat the back of a spoon – if it’s too thin, add a bit more flour; if too thick, add a splash more coconut milk

How to Serve

These Fried Piña Colada Rings are absolute showstoppers and deserve to be presented with a little flair:

Serve warm with a scoop of vanilla or coconut ice cream melting over the top
For an adults-only treat, serve alongside a shot of good quality rum for dipping or drizzling
Create a tropical dessert board by pairing with fresh fruit skewers and coconut macaroons
For brunch, serve with a dollop of rum-spiked whipped cream and a side of crispy bacon (trust me on this sweet-savory combo!)
Garnish with a sprig of mint and a cherry on top for that classic piña colada look

These are best enjoyed fresh from the fryer when they’re at their crispiest, so have everyone gathered and ready when you serve them!

Make Ahead and Storage

Make Ahead:

You can prep the pineapple rings and batter separately up to 24 hours ahead – store the dried pineapple rings in an airtight container in the refrigerator and the batter covered in the refrigerator
The rum glaze can be made up to 3 days ahead and stored in the refrigerator – bring to room temperature before using

Storage:

These are definitely best enjoyed fresh, as the crispy texture diminishes over time
If you must store leftovers, place them in a single layer in an airtight container and refrigerate for up to 2 days
Keep the glaze separate and add it just before serving if you anticipate having leftovers

Reheating:

To recrisp leftovers, place them on a baking sheet in a 350°F oven for 5-7 minutes
Avoid the microwave, which will make them soggy
After reheating, add fresh glaze for the best flavor

FAQs

Can I make these alcohol-free for a family-friendly version?

Absolutely! These tropical treats can easily be made without alcohol while still keeping that piña colada flavor everyone loves. Simply substitute rum extract for the rum in the glaze (use about ½ teaspoon), or replace it entirely with a bit more pineapple juice and a splash of coconut cream. You’ll still get that wonderful tropical flavor that makes these rings so special. For serving, a coconut-pineapple mocktail alongside would complete the experience for the whole family!

I don’t have a deep fryer. Can I still make these?

You definitely can! You don’t need any special equipment to make these delicious treats. A heavy-bottomed pot or deep skillet works perfectly for frying. The key is to use enough oil to submerge the rings (about 2 inches deep) and to monitor the temperature with a candy or deep-fry thermometer to keep it steady at 350°F. If you don’t have a thermometer, test the oil with a small drop of batter – it should sizzle immediately and float to the top. Just be sure to adjust your heat as needed throughout the frying process to maintain that ideal temperature.

Can I use canned pineapple rings instead of fresh?

While fresh pineapple definitely gives you the best flavor and texture, you can use canned pineapple rings in a pinch. The most important thing is to drain them extremely well and then pat them very dry with paper towels. I’d even suggest laying them out on paper towels for about 30 minutes to remove as much moisture as possible. This extra drying time helps the batter adhere better. Also, choose pineapple rings packed in juice rather than syrup, as the latter will be too sweet and may cause the batter to slide off during frying.

My batter isn’t sticking well to the pineapple. What am I doing wrong?

This is a common issue with fruit-based fritters! There are a few tricks to help the batter stick better. First, make sure your pineapple rings are patted completely dry – even a little extra moisture can prevent the batter from adhering. Second, try dusting the dried rings lightly with flour before dipping them in the batter. This creates a dry surface for the batter to cling to. Lastly, check your batter consistency – it should be thick enough to coat the back of a spoon. If it’s too runny, add a bit more flour, a tablespoon at a time, until it reaches the right consistency. And remember, let the excess batter drip off before frying to prevent it from sliding off in the hot oil.