|2 can||pineapple — tinned rings in syrup|
|5||eggs — beaten|
|2 cup||breadcrumbs — dried|
|2 cup||desiccated coconut|
|oil — for deep frying|
Drain the syrup from the pineapple rings and place in a small saucepan. Top the cans up with rum, ensuring the pineapple rings are submerged. Allow to macerate for 2 – 3 hours. Drain the rum and add it to the pineapple syrup and put the saucepan on high heat and allow the liquid to reduce until it reaches a syrupy consistency.
Deep-fry the pineapple until golden and crispy – about 7 seconds. Drain on kitchen paper and allow to cool slightly before drizzling over the rum syrup.
WATCH how to make these tasty nibbles below…