Pineapple Doughnuts Recipes

PINEAPPLE DOUGHNUT DESSERT

Steps:

• Cut doughnuts in half horizontally; spread with butter. For each packet, place two doughnut halves cut side up on a 12-in. square of heavy-duty foil. , Sprinkle each with about 1 tablespoon brown sugar. Top with a pineapple slice; place a cherry in the center. Seal foil tightly. Grill over indirect medium heat for 2-4 minutes or until heated through.

PINEAPPLE DROP DOUGHNUTS

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk eggs and milk. Stir in pineapple. Stir into dry ingredients just until blended. , In an electric skillet or deep-fat fryer, heat oil to 375°. Drop batter by heaping teaspoonfuls a few at a time, into hot oil. Fry until golden brown, about 1-1/2 minutes on each side. Drain on paper towels. Dust with confectioners' sugar.

PINEAPPLE DONUTS

Steps:

• Preheat oven to 325 degrees F. Spray 2 donut pans with cooking spray; set aside.
• In the bowl of a stand mixer fitted with the whisk attachment, combine yellow cake mix, eggs, pineapple juice, coconut milk and vegetable oil until batter is thick and smooth, about 2 minutes on medium speed.
• Spoon or pipe batter into prepared pan, filling only about 1/2 way up the sides. Use an offset spatula or spoon to spread evenly, then bake for 12 minutes until donut cakes are set. Let cool 5 minutes on a wire rack, then invert cakes on rack to cool completely.
• Melt the yellow and light cocoa candy melts according to instructions. Dip each donut into the melted yellow chocolate, dipping them deep enough to just fill the center. Remove and place on a wire rack set over a baking sheet. Let set completely.
• Transfer melted light cocoa candy melts to a small squeeze bottle or pastry bag fitted with a small tip. Pipe crossing lines onto each donut, about 4 going in each direction. Top with pineapple top cutouts.

PINEAPPLE DOUGHNUTS

Steps:

• Reserve 1 1/2 tablespoons pineapple syrup for glaze.
• To pineapple, add egg, biscuit mix, sugar and nutmeg; stir into stiff dough.
• Heat oil to 375 degrees F.
• Drop dough by teaspoonsful into hot oil; fry to golden brown, about 3 minutes, turning once.
• Remove with slotted spoon; drain on paper towels.
• Dip some of doughnuts into pineapple glaze, others in confectioners' sugar or cinnamon sugar.
• Serve warm.
• For glaze, combine confectioners' sugar and pineapple syrup; mix until smooth.

PINEAPPLE UPSIDE-DOWN DOUGHNUTS

Steps:

• Preheat the oven to 375 degrees F.
• Carefully slice the pineapple rings in half horizontally to make them into thin rings. Set aside.
• Melt the butter in a small saucepan, then turn off the heat and whisk in the brown sugar until completely blended. Spoon a tablespoon of the sugar mixture into each well of a nonstick metal doughnut pan, then add a pineapple slice to each, pressing down firmly.
• Whisk together the flour, granulated sugar, baking powder, salt and baking soda in a medium bowl. Whisk together the buttermilk, oil, vanilla, egg, reserved pineapple juice and 1/4 cup water in a separate medium bowl. Stir the wet ingredients into the dry until fully blended. Pour into a large piping bag or gallon resealable plastic bag, snip the corner to make a 3/4-inch opening and pipe some batter into the doughnut pan, filling each well just shy of the top.
• Put the doughnut pan on a rimmed baking sheet and bake until a toothpick inserted in the doughnuts comes out clean, about 10 minutes. Cool the doughnuts in the pan 5 minutes, then loosen from the pan with an offset spatula and invert onto a cooling rack. Top each doughnut with a cherry and repeat with the remaining batter two more times.