Sticky, golden, and gently crisped at the edges, Fried Pineapple with Coconut Crust is a tropical dessert that comes together in minutes and feels like a beach vacation on a plate. Imagine the juicy burst of caramelized pineapple, cloaked in toasty shreds of coconut—every bite is buttery and chewy with hints of sugar and sunshine.

This simple but impressive treat balances the pineapple’s natural acidity with the richness of coconut, making it perfect for summer gatherings or a spontaneous sweet fix. You can serve it warm with ice cream or chilled as finger food. However you enjoy it, one thing’s for sure: it won’t last long.

Ingredients for this Fried Pineapple with Coconut Crust

1 fresh ripe pineapple, peeled, cored, and cut into chunks
1 cup sweetened shredded coconut
2 tablespoons honey or maple syrup (optional for extra sweetness)
2 tablespoons butter or coconut oil (for frying)
A pinch of salt
Coconut flakes for garnish (optional)
Ice cream or whipped cream, to serve (optional)

Step 1: Prepare the Pineapple

Slice your pineapple into bite-sized chunks or rings, making sure to remove the core. Pat them dry with paper towels to remove excess moisture—this helps the coconut stick better and ensures a nice sear when frying.

Step 2: Coat with Coconut

In a shallow bowl, press each piece of pineapple into the shredded coconut, turning and pressing to fully coat all sides. If you’re using honey or syrup, brush the pineapple lightly before adding the coconut for extra adhesion and sweetness.

Step 3: Heat the Pan

Set a nonstick skillet over medium heat and melt the butter or coconut oil. Once the pan is hot and the fat is shimmering, you’re ready to fry.

Step 4: Fry to Perfection

Add the coconut-coated pineapple chunks to the skillet in a single layer. Fry for about 2–3 minutes per side, or until the coconut is golden brown and crisp. Avoid overcrowding the pan; work in batches if needed.

Step 5: Serve

Transfer the finished pineapple to a plate and sprinkle with a pinch of salt. Garnish with coconut flakes, and serve warm with a scoop of ice cream or a dollop of whipped cream if you like.

Frequently Asked Questions

Can I use canned pineapple?

Yes, but make sure to drain and pat it very dry. Fresh pineapple has better texture and flavor, though.

Can I use unsweetened coconut?

Absolutely. It will be slightly less sweet, so you might want to brush the pineapple with honey before coating.

Can I air fry these instead of pan frying?

Yes! Set your air fryer to 375°F (190°C) and cook for about 6–8 minutes, flipping halfway through. Spray lightly with oil to help crisp the coconut.

What can I serve this with?

It’s excellent on its own, but also pairs beautifully with vanilla ice cream, Greek yogurt, or a tropical fruit salad.

Is this gluten-free?

Yes, all the ingredients are naturally gluten-free. Just double-check your shredded coconut for any added ingredients.

Can I make this ahead of time?

You can prep the pineapple and coat it in coconut ahead of time. Fry just before serving for best texture.

The Fried Pineapple with Coconut Crust

Author: Nora Sinclair
Total Time: 20 minutes
Yield: 4–6 servings

Print Recipe

Description

Bring tropical flavors right into your kitchen with this golden, crispy Fried Pineapple with Coconut Crust. This easy dessert recipe features fresh pineapple chunks coated in sweet coconut and lightly pan-fried to achieve the perfect balance of crunchy, juicy, and caramelized goodness. Whether you’re looking for quick breakfast ideas, healthy snack options, or dinner party food ideas, this easy recipe delivers a satisfying bite of sunshine. Perfect as a casual sweet or plated with ice cream for a more indulgent finish.