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+ servings

Pineapple Tempura

Crispy pineapple tempura makes for a sweet and savory dessert.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 people
Calories 165kcal
Author foodnessgracious


For the haupia dip

  • 1 cup coconut milk
  • 2 tablespoons cornstarch
  • 3 tablespoons sugar
  • 1/2 cup whole milk

For the pineapple tempura

  • 2 cups pineapple cut into small 1 inch cubes
  • inches Canola oil enough to fill a small pot about two from the bottom
  • 1 small box tempura batter made per the instructions on the box


  • In a small pot combine the coconut milk, sugar and cornstarch.
  • Heat until it starts to boil, add the milk.
  • Bring back to a boil and simmer until it starts to thicken, about 10 minutes.
  • Once it's thickened, transfer it to another container and place in the fridge to cool.
  • Heat the canola oil until it reads 375 degrees on a thermometer.
  • As it's heating, prepare the batter as per the instructions on the box.
  • Once the oil has reached 375 degrees, dip a piece of pineapple in the batter and let the residue run off.
  • Carefully drop the pineapple into the hot oil and fry for about 3-4 minutes turning once or twice.
  • Scoop the chunks from the oil and drain on a paper towel.
  • Dust lightly with some Li Hing Mui spice if you have it and serve warm with the haupia dip.


Don't overcrowd the pot as it'll cool the oil down and the tempura will be soggy.
Keep your oven on low and store the already fried chunks on a cookie sheet while the others cook.
Li Hing Mui powder is ground dried plum skins and tastes a little salty.Great for seasoning but not required.
Serve the tempura as fast as you can or it will get soft and start to lose it's crunch.


Calories: 165kcal