Latest from my to-try clippings is:

Caribbean Pineapple Fritters

2 cups fresh pineapple, cut in chunks

1 habanero or other hot chile

5 chives, finely minced

2 garlic cloves, mashed & minced

8 green onions, minced

1/2 tsp turmeric

1 1/4 cups flour

1/2 cup milk, or more

1/2 cup vegetable oil

2 eggs, beaten

Salt & pepper to taste

Pineapple rings for garnish.

Mix the pineapple chunks, chili, chives, onions and turmeric. Set aside.

Combine flour, milk, eggs, salt & pepper and beat well. Cover and refrigerate about 4 hours. After 4 hours combine fruit with batter.

Heat the oil in a deep skillet. Drop batter in by spoonfuls and fry for about 5 minutes or until they are golden brown. Remove fitters and drain on paper towels. Serve cold, garnished with pineapple rings.

My notes: Didn't have chives handy, so left them out. I don't imagine it matters any.

Friend Wife doesn't do "hot" real well. So I subbed a Serrano for the Habanero, which worked well.

"Pineapple cut in chunks" may be ambiguous for certain people. What I did is slice, core, and dice the pineapple into pieces about the size of my thumbnail. A little smaller wouldn't have hurt.

These are good all by themselves, but even better with a little avocado cream.