Ingredients
Scale
- 8 fresh pineapple rings (or canned, well drained)
- ½ cup whole wheat pastry flour
- 2 large eggs, beaten
- 1 cup unsweetened shredded coconut
- ½ cup panko breadcrumbs
- 1 tsp ground cinnamon
- 2 tbsp coconut sugar
- 2 tbsp coconut oil, for frying
Optional Coconut Lime Dip:
- ½ cup plain Greek yogurt
- 1 tbsp maple syrup
- 1 tsp lime zest
- ½ tsp vanilla extract
Instructions
- Pat the pineapple rings dry with paper towels.
- In one shallow bowl, place the flour.
- In a second bowl, beat the eggs.
- In a third bowl, combine the shredded coconut, panko breadcrumbs, cinnamon, and coconut sugar.
- Coat each pineapple ring in flour, dip into the beaten eggs, then press into the coconut mixture until fully coated.
- Heat the coconut oil in a large skillet over medium heat.
- Fry the pineapple rings for 2–3 minutes per side, or until golden brown and crispy.
- Transfer to a paper towel-lined plate to drain any excess oil.
- For the dip, whisk together the Greek yogurt, maple syrup, lime zest, and vanilla.
- Serve the warm pineapple rings with the coconut lime dip.
PREP TIME & NUTRITION :
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Servings: 4
- Calories: 285
- Net Carbs: 29g
- Fats: 15g
- Protein: 6g