Coconut Pineapple Bites are a sweet and tropical little treat that combine juicy pineapple pieces with a light coating of shredded coconut. They’re fresh, bite-sized, and perfect for a quick snack or a fun party appetizer.
I love making these when I want something simple but a bit special. The pineapple adds a burst of tangy sweetness, and the coconut gives a nice texture and a hint of creaminess. I like to chill them a little before serving so they feel extra refreshing.
These bites are great for sharing with friends or packing in a lunchbox, and they always get smiles because they taste like a mini escape to a sunny beach. If you want to make them a bit fancier, try drizzling a little honey or dipping them in dark chocolate. Either way, they’re an easy way to brighten up your day!
Key Ingredients & Substitutions
Sticky Coconut Rice: The sticky rice gives these bites their chewy and firm texture. If you can’t find sticky/glutinous rice, short-grain sushi rice is a good fallback, though it’s less sticky.
Pineapple: I prefer fresh pineapple for brightness and juice, but canned pineapple chunks can work. Just drain them well to avoid watery bites.
Shredded Coconut: Unsweetened coconut adds great texture and a mild coconut flavor. You can use sweetened coconut if you like it sweeter but reduce the condensed milk slightly.
Sweetened Condensed Milk: This binds everything and adds sweetness. For a dairy-free option, try coconut condensed milk or drizzle a little maple syrup instead.
How Do I Get That Perfect Golden Crisp on the Coconut Pineapple Bites?
Getting a crispy, golden surface while keeping the inside soft is all about the pan-frying technique.
- Use medium heat to avoid burning the coconut or rice too fast.
- Add enough coconut oil or butter to coat the pan, so the bites fry evenly.
- Don’t move the bites too soon; let them cook 3-4 minutes per side until golden.
- Use a non-stick pan to help flip easily without sticking or breaking.
- After frying, place on paper towels briefly to remove extra oil so they stay light, not greasy.
With practice, you’ll get evenly browned bites that have a wonderful crunch outside and sweet, chewy inside every time!
Equipment You’ll Need
- Mixing bowls – I use a large bowl to combine the ingredients easily.
- Small mold or your hands – for shaping the bites into uniform shapes.
- Non-stick skillet or frying pan – helps get that crispy, golden exterior and makes frying smooth.
- Spatula or tongs – for flipping the bites without breaking them.
- Paper towels – to drain excess oil after frying and keep the bites crispy.
Flavor Variations & Add-Ins
- Chocolate drizzle – add melted dark or white chocolate over the finished bites for extra richness.
- Nutty crunch – sprinkle chopped toasted pistachios or almonds on top before serving for added texture.
- Honey or maple syrup – drizzle a little over the bites before serving for more sweetness.
- Use different fruits – try mango or mango-pineapple mix for a different tropical twist.
Coconut Pineapple Bites
Ingredients You’ll Need:
- 1 cup fresh pineapple, finely chopped or crushed
- 1 cup cooked sticky/glutinous rice (allow to cool)
- 1/2 cup shredded unsweetened coconut, plus extra for garnish
- 2 tablespoons sweetened condensed milk
- 1 tablespoon coconut oil or butter (for frying)
- A pinch of salt
- Optional: pineapple chunks for serving
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and shape, plus 10 minutes for frying the bites. The total time is roughly 25 minutes, perfect for a quick tropical treat!
Step-by-Step Instructions:
1. Mix the Ingredients:
In a large bowl, combine the cooked sticky rice, chopped pineapple, shredded coconut, sweetened condensed milk, and a pinch of salt. Stir until the mixture is sticky and everything is well mixed.
2. Shape the Bites:
Using your hands or a small mold, shape the mixture into bite-sized rounds or cubes. Try to make them compact so they hold together well when frying.
3. Pan-Fry the Bites:
Heat the coconut oil or butter in a non-stick skillet over medium heat. Carefully place the shaped bites in the skillet. Fry them for 3-4 minutes on each side, or until they turn golden brown and crispy on the outside.
4. Drain and Garnish:
Remove the bites from the skillet and place them on a plate lined with paper towels to soak up any extra oil. Sprinkle extra shredded coconut on top for a pretty garnish.
5. Serve and Enjoy:
Serve the Coconut Pineapple Bites warm or at room temperature. For a fresh touch, add some pineapple chunks on the side. These make a great snack or a light dessert that’s bursting with tropical flavor!
Can I Use Frozen Pineapple Instead of Fresh?
Yes! Just make sure to thaw the pineapple completely and drain any excess juice before mixing. Too much liquid can make the bites soggy and harder to shape.
How Should I Store Leftover Coconut Pineapple Bites?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat to restore crispiness, or enjoy them cold—they’re tasty either way!
Can I Make These Bites Ahead of Time?
Absolutely! Prepare and shape the bites, then refrigerate them for up to a day before frying. This makes them easy to cook fresh when you’re ready to serve.
What If I Don’t Have Sticky Rice?
You can try short-grain sushi rice as a substitute, but it won’t be quite as sticky. Cook it well and let it cool to help it hold together better when forming the bites.