Rum-Soaked Fried Pineapple Dessert

The winter had stretched on forever when my cousin returned from Barbados with this recipe. She taught me to fry pineapple in her tiny apartment kitchen while snow piled up outside the windows, the smell of caramelized fruit and dark rum making everything feel tropical and warm.

I made these for a summer dinner party last year and watched everyone go quiet after that first bite. Someone actually asked if there was some secret ingredient, not realizing the magic was just rum, brown sugar, and a hot pan.

Ingredients

• 1 fresh pineapple: Choose one that gives slightly when pressed and smells sweet at the base, cutting it into half inch rings gives you the best ratio of crispy batter to juicy fruit
• 1/2 cup dark rum: The depth of flavor here is worth it, though Ive used spiced rum in a pinch and it still creates something wonderful
• 2 tablespoons brown sugar: This helps the pineapple caramelize and balances the slight bitterness of the alcohol
• 1/2 cup all-purpose flour: Creates the foundation for a light batter that stays crisp
• 1/4 cup cornstarch: This is what gives you that delicate crunch instead of a heavy doughy coating
• 1/4 teaspoon salt: Just enough to make the sweetness pop
• 1/2 cup sparkling water: Must be cold from the fridge, the bubbles create that airy texture in the batter
• Vegetable oil: You need about an inch in the pan, neutral oils work best
• Honey and cinnamon: For serving, these are optional but I never skip them

Instructions

Soak the pineapple:

Combine rum and brown sugar in a shallow dish, add pineapple and let it sit for 10 to 15 minutes while you prep everything else, flip once halfway through so every piece gets equal time in the liquid.

Make the batter:

Whisk flour, cornstarch and salt together then gradually pour in that ice cold sparkling water, keep whisking until smooth bubbles form throughout.

Heat the oil:

Get about an inch of oil shimmering in a large skillet over medium high heat, you want it around 350 degrees Fahrenheit.

Batter and fry:

Pat pineapple pieces dry with paper towels, dip each one in batter letting excess drip off, then fry 2 to 3 minutes per side until deeply golden.

Drain and serve:

Transfer finished pieces to a paper towel lined plate and serve immediately while still hot, with honey drizzled over top and cinnamon scattered like snow.

Save

My friend Maria took one bite of these at my house and called me the next day to say she had made them three nights in a row. Sometimes a simple recipe becomes the one everyone keeps asking about.

Choosing Your Pineapple

I spent years picking pineapples that looked perfect but tasted like nothing. Now I pull on those center leaves and give the base a sniff, if it smells sweet and gives slightly under thumb pressure, that is the one coming home with me. Overripe pineapples get mushy when fried, underripe ones never develop that floral sweetness everyone wants.

Temperature Control

The first time I made these I had the oil too hot and burned the batter before the fruit warmed through. You want gentle bubbles around each piece, not violent sputtering. I keep an instant read thermometer nearby now, maintaining that 350 degree sweet spot where everything transforms perfectly in just a few minutes.

Serving Suggestions

These pineapple pieces deserve to be the star of the show. I have served them alongside vanilla ice cream, with a dollop of whipped cream, and even plain when the pineapple was especially good. The contrast between hot fruit and cold cream creates something magical.

• Try coconut ice cream if you want to lean into the tropical theme
• A squeeze of fresh lime over the top cuts through the richness beautifully
• Leftovers reheat surprisingly well in a 350 degree oven for about 5 minutes

Save

There is something about standing over a hot pan, smelling rum and caramelizing pineapple, that makes even an ordinary Tuesday night feel like a celebration worth sharing.

Recipe FAQs

→ Can I make this without alcohol?

Yes, simply substitute pineapple juice for the dark rum in the soaking mixture. The flavor profile will be different but still delicious.

→ What's the best oil for frying?

Use a neutral-flavored oil with a high smoke point like vegetable, canola, or peanut oil. These work best for achieving a golden, crisp exterior without imparting unwanted flavors.

→ How do I prevent the pineapple from becoming soggy?

After soaking, pat the pineapple pieces thoroughly dry with paper towels before dipping in batter. This helps create a better crust and prevents excess moisture from making the batter soggy.

→ Can I prepare this ahead of time?

The soaking step can be done ahead, but fry the pineapple just before serving for best texture. Fried pineapple is best enjoyed immediately while still warm and crisp.

→ What are some variations I can try?

For a spicy twist, add a pinch of chili powder to the batter. You can also try coconut rum for a different flavor profile, or serve with caramel sauce instead of honey.