Best Pineapple Fireballs Recipes

PINEAPPLE FIREBALLS

Pineapple Fireballs image

Beer batter is an Australian favourite so I thought I'd spice up the traditional recipe a little and cook some battered pineapple pieces. Don't use your last beer when cooking this!! You could also used tinned pineapple pieces but personally I thought some larger chunks would be better.

Provided by Peter J

Categories Dessert

Time 1h15m

Yield 2 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup flour
1 teaspoon baking powder
2 teaspoons cayenne pepper
2 teaspoons curry powder
2 teaspoons mustard powder
2 teaspoons chili flakes
1 teaspoon ground black pepper
1 teaspoon onion flakes
5/8 cup beer
1 teaspoon Tabasco sauce
1/2 large pineapple, diced into bite sized cubes
oil (for deep frying)

Steps:

Mix dry ingredients well in bowl.
Add beer stirring constantly until desired consistency is reached (indicated quantity worked for me, a bit under 3/4 cup).
Add tobasco sauce and stir.
Place cubed pineapple into bowl and mix well to coat.
Place bowl in freezer for an hour, stirring 3 or 4 times to re-coat the pineapple.
Deep fry in hot oil until golden brown. Take care while placing something very cold into something very hot.
Serve cooled as a finger food or hot in a bowl with ice-cream over the top (not a bad idea and how I had them).

Nutrition Facts : Calories 296, Fat 2.3, SaturatedFat 0.3, Sodium 248.8, Carbohydrate 62.2, Fiber 6.7, Sugar 23.3, Protein 6.4

PINEAPPLE HIGHBALL

Pineapple Highball image

If you make the vanilla-and-star-anise syrup in advance, this tiki-inspired cocktail comes together in mere minutes. Simply combine the syrup with rum and pineapple juice in a highball glass.

Provided by Martha Stewart

Categories Cocktail Recipes

Time 1h

Yield Makes 1 drink

Number Of Ingredients 7

Ingredients

3/4 cup sugar
1 vanilla bean
2 star-anise pods
2 ounces white rum
4 ounces pineapple juice
Seltzer
Pineapple slice, maraschino cherry, and star-anise pod, for garnish

Steps:

Vanilla Syrup:Combine sugar, vanilla bean, star anise, and 3/4 cup water in a medium saucepan; bring to a boil. Remove from heat; cover 30 minutes. Strain into a heatproof container; let cool completely. (Makes 1 cup, or enough for 8 drinks.)
Cocktail:Add rum, pineapple juice, and 1 ounce vanilla syrup to a highball glass filled with ice; top with seltzer. Garnish with pineapple, cherry, and star anise.

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