Recipe courtesy of Food Network Kitchen
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Coconut Fried Pineapple
10 min
10 min
10 min
10 min


Heat 1 1/2 inches vegetable oil in a pot over medium-high heat until it reaches 375 degrees F. Cut a pineapple into chunks (see Cook's Note). Toss with 1 cup milk, then drain. Dredge in sugar, then fry until golden, about 1 1/2 minutes. Transfer to a rack and immediately sprinkle with more sugar, then roll in unsweetened shredded coconut.

Photograph by Kang Kim

Cook's Note

For a fun presentation, thread fried pineapple chunks on wooden skewers, then stand the skewers upright in a pineapple base. How to Cut and Peel a Pineapple: 1. Cut off the top and bottom of the pineapple using a sharp chef's knife. 2. Stand the fruit upright and cut off the skin, following the curve of the fruit. Remove any remaining hard brown spots, or "eyes," with a paring knife. 3. Stand the peeled pineapple upright, then cut away the flesh from the core in four wide slices. Cut the slices into chunks.

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