1. **Prepare the Pineapple**:
– Slice the pineapple into rings, about 1/2-inch thick. Pat them dry with paper towels to remove excess moisture.
2. **Set Up the Dredging Station**:
– In one bowl, place the flour.
– In a second bowl, beat the eggs.
– In a third bowl, combine the shredded coconut, panko breadcrumbs, and salt.
3. **Coat the Pineapple Rings**:
– Dredge each pineapple ring in the flour, shaking off the excess.
– Dip the floured ring into the beaten eggs, coating it completely.
– Finally, press the ring into the coconut and breadcrumb mixture, ensuring it’s fully coated.
4. **Fry the Pineapple Rings**:
– In a deep skillet or frying pan, heat about 1 inch of vegetable oil over medium heat until it reaches 350°F (175°C).
– Fry the pineapple rings in batches, about 2-3 minutes per side, or until golden brown and crispy.
– Remove and drain on paper towels.
5. **Prepare the Dipping Sauce**:
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