Prepare the Pineapple:

Peel, core, and slice the pineapple into rings about 1/2 inch thick. Remove the core from each ring, leaving just the soft pineapple flesh.

Make the Batter:

In a large bowl, whisk together the flour, cornstarch, baking powder, salt, and cinnamon (if using). Slowly add the sparkling water and mix until the batter is smooth and thick enough to coat the pineapple.

Heat the Oil:

Heat vegetable oil in a deep frying pan over medium heat. Test if the oil is ready by dropping in a small bit of batter. If it sizzles and floats, the oil is hot enough for frying.

Fry the Pineapple Rings:

Dip each pineapple ring into the batter, ensuring it’s fully coated. Carefully lower it into the hot oil and fry for 2-3 minutes per side, or until golden brown and crispy. Fry in batches if needed to avoid overcrowding the pan.

Drain and Cool:

Once fried, use tongs to transfer the pineapple rings to a plate lined with paper towels to drain any excess oil. For extra crispiness, let them rest on a cooling rack.

Coat with Sugar:

Sprinkle the fried pineapple rings with powdered sugar while they’re still warm for a sweet finishing touch.