Crack the egg into a medium-sized bowl and gently whisk by hand until it is combined, add the whole milk to the egg and leave for 45mins to an hour to come up to room temperature
In a large bowl, add the plain flour, sugar, salt and yeast. Using a whisk, gently stir to ensure that ingredients are evenly distributed.
Create a well in the middle of your flour mixture and pour the egg/milk into the centre.
Using your whisk combine the wet and dry ingredients with an up-and-down motion (as opposed to a circular motion). Once you have a batter which is around 80-90% smooth, cover the bowl and leave it in a warm place until the batter has doubled in size. Depending on the temperature of the place you leave the bowl this could take between 45mins up to two hours.
Whilst the batter is rising, top and tail the pineapple, remove the skin and core and cut into two-centimetre cubes. Once cubed, place the pineapple in a bowl of water with a dash of lemon juice to prevent it from browning.
When your batter has risen, give it a gentle stir with a spatula, re-cover and leave for a further 15 mins.
Heat a flavourless oil (such as rapeseed) up to 170°C, and check the temperature using a digital temperature probe.
Whilst the oil is heating, drain the water from the pineapple and set up the area on your worktop. One side of your oil has the pineapple then batter and the other side lay some kitchen towel down.
As soon as your oil is ready, pick up a piece of pineapple using a cocktail stick or the end of a sharp knife, dip this in the batter and ensure it is thoroughly covered then gently place this into the hot oil and fry until golden brown. Depending on the size of your pan you can fry between 3-6 pieces at a time.
When your beignet has reached the golden stage, remove it from the oil using a slotted spoon or spider and place on the kitchen towel to absorb any excess oil.
Allow to cool for a minute and then serve whilst still warm.
