Start by slicing the fresh pineapple into 1/2-inch thick rings and removing the tough core from each piece. If using canned pineapple, drain the liquid and pat the rings completely dry with paper towels. This step is important because too much moisture will prevent the coating from sticking.

Prepare three bowls: one with all-purpose flour mixed with a pinch of salt, one with the beaten eggs, and one with shredded coconut. This order makes sure the flour dries the pineapple surface, the egg helps bind, and the coconut adds the final crispy shell.

Take each pineapple ring and first dredge it in flour, shaking off excess. Next, dip it into the egg mixture, ensuring full coverage. Finally, press it firmly into the shredded coconut so it sticks well. Repeat the process for all the rings, placing them aside on a tray.

Heat about 1/2 inch of vegetable oil in a skillet over medium heat until it shimmers. Place the coated pineapple rings carefully in the hot oil. Fry them in small batches, cooking for about 2–3 minutes per side until golden brown and crispy. Avoid overcrowding the pan to keep the coating crunchy.

Once golden, remove the pineapple rings using tongs and place them on paper towels to drain excess oil. Let them cool slightly before serving. Add garnishes like powdered sugar, caramel drizzle, mint, or lime zest to make them look beautiful and taste even better.