Ingredients
-
1/2
-
1
-
2
-
2
-
2
-
2
-
1
-
1
-
5/8
-
1
-
1/2
-
-
-
-
Directions
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 , 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
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Steps
|
1
Done
|
Mix Dry Ingredients Well in Bowl. |
|
2
Done
|
Add Beer Stirring Constantly Until Desired Consistency Is Reached (indicated Quantity Worked For Me, a Bit Under 3/4 Cup). |
|
3
Done
|
Add Tobasco Sauce and Stir. |
|
4
Done
|
Place Cubed Pineapple Into Bowl and Mix Well to Coat. |
|
5
Done
|
Place Bowl in Freezer For an Hour, Stirring 3 or 4 Times to Re-Coat the Pineapple. |
|
6
Done
|
Deep Fry in Hot Oil Until Golden Brown. Take Care While Placing Something Very Cold Into Something Very Hot. |
|
7
Done
|
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). |
