Pineapple Fireballs

"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."
photo by Baby Kato photo by Baby Kato
photo by Baby Kato
photo by Baby Kato photo by Baby Kato
photo by Peter J photo by Peter J
Ready In:
1hr 15mins




  • 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).

Questions & Replies

default avatar
Got a question? Share it with the community!


  1. Baby Kato
    Wow, Peter, what a treat, thanks for sharing this recipe. I have never had anything quite like this before. They were such a lovely surprise. I loved the heat, the only thing I did differently was to use Red Thai Curry, its all I had in the house. What a taste experience, sweet, hot, and spicy. Quick and easy to make in my big cast iron pan. I served these on skewers and we ate them as an appetizer, didn't even need a dip, they were so flavorful.
  2. Elmotoo
    I should have bought 2 pineapples!! I did cut back a bit only using 1tsp each cayenne & red pepper flakes. everything else I followed as instructed. WOW!!! the heat was just right for us. It wasn't nearly as scary as I was worried about putting the cold pineapple in the hot oil. My 10 yo wants to add these tasty bites to a salad. I just want to eat them. I dumped the rest of the batter in & fried it up, too. we made vanilla milkshakes to go with this. it seems the key is to leave the pineapples alone in the hot oil....they initially sink but if you try to lift them off too soon, the batter comes off. Just give it a minute or so. absolutely fabulous! thank you, Peter!
  3. A Good Thing
    Even though I lost most of the coating (I didn't have a deep fryer) when I put them in the skillet, the crunchy side bits and the flavor still on the pineapple made these an excellent starter and we finished them up by serving as a side to our dinner salad. SWEET!!! and Spicy!!! Will make again when we get a proper fryer. Thanks, Peter J. Made for PAC 2007.
  4. Dreamgoddess
    I've never had fried pineapple before, so this was a new taste experience. My son and I loved the spiciness of the pineapple and I served it with vanilla ice cream as you suggested. The combination of flavors was very good.


<p>I live close Hobart in Tasmania, a wonderful part of Australia but a little chilly in winter so be sure to book your holiday for summer! I'm self-employed in the embedded electronics area and being at home most of the day gives me plenty of time to prepare those recipes with long preparation and cooking times. As most of my clients are either interstate or overseas I get to occasionally catch up with them and enjoy their local restaurants, always nice to have someone else paying the bills! <br /> <br />As well as food I'm partial to the odd beer &amp; wine, so often like to go to a local pub and catch some local bands. No need for an alarm clock in the morning, my cat Molly likes her breakfast at 8:00AM sharp and makes an effective alarm! Lately I've been starting to get into some digital photography so you might be seeing a few additional recipe shots on Zaar... <br /> <br /><a href=> <br /><img src= alt= /></a></p>
View Full Profile

Find More Recipes