Air Fryer Recipe
Caramelised Pineapple Rings
Caramelised pineapple rings are a sweet and juicy treat, perfect for dessert lovers looking for a tropical twist.
Ingredients
- 1 ripe pineapple, peeled, cored, and sliced into rings
- 3 tablespoons light brown sugar
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon (optional)
Method
- Preheat the air fryer to 180°C (356°F) for about 3 minutes.
- Prepare the pineapple by slicing it into rings, about 1cm thick.
- In a small bowl, mix melted butter, light brown sugar, vanilla extract, and cinnamon until well combined.
- Coat each pineapple ring with the caramelising sauce using a pastry brush.
- Place the coated pineapple rings in a single layer in the air fryer basket.
- Cook for 8-10 minutes, flipping halfway through, until golden and caramelised.
- Allow to cool slightly before serving.
Why this works in an air fryer
Air frying drives off pineapple surface moisture quickly, concentrating sugars so the butter-sugar coating can brown rather than boil. The butter helps conduct heat and carries vanilla/cinnamon, while 1cm rings are thin enough to soften through before the fructose and brown sugar scorch.
Equipment notes
Assumes a 5–6 litre basket holding 4–5 rings in one layer with gaps; smaller baskets need batches. In a single-drawer model, place thicker rings towards the hotter back/edges and rotate when flipping; in dual-zone drawers, split evenly and check the smaller load 1–2 minutes earlier as it browns faster.
Common pitfalls
- Pale, wet rings at 10 minutes? The pineapple surface was too damp or the basket too full; blot the rings before coating and cook in a single layer for another 2–3 minutes.
- Black speckles before the fruit softens? The sugar coating is too thick or sitting in pooled butter; brush on a thinner layer and reduce to 170°C for the remaining time.
- Rings tearing when flipped? They are over-ripe or cut too thin; use a wide silicone spatula/tongs together and aim for firmer 1cm slices next time.
- Caramel stuck to the basket? Excess sauce has dripped through and caught; use a perforated silicone liner or lightly oil the basket, but keep holes exposed for airflow.
Variations & substitutions
- Use tinned pineapple rings in juice, drained and patted very dry; they brown a little faster, so start checking at 6 minutes.
- Swap light brown sugar for dark brown sugar for a deeper treacle note; it darkens sooner, so watch closely after the flip.
- Add a pinch of chilli flakes or cayenne to the glaze; the cook time is unchanged but the heat balances the extra sweetness.
- Replace butter with melted coconut oil for a dairy-free version; it gives a lighter coating and slightly less deep browning.
Storage & reheating
Keep cooled rings in an airtight container in the fridge for up to 3 days, then reheat in the air fryer at 170°C for 3–4 minutes until warm and glossy.
Nutrition
Calories: 250
