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Candied Pineapple Recipe

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3.9 from 2 reviews

This Candied Pineapple recipe transforms simple pineapple rings into a sweet, sticky treat perfect for snacking or garnishing desserts. The process involves simmering pineapple rings in a sugar and corn syrup syrup until translucent, then drying and coating them in sugar for a delightful, chewy texture. This homemade candy is easy to prepare and makes a great sweet snack or gift.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes plus drying time (up to overnight or 30 minutes in oven)
  • Yield: 20 servings
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: International

Ingredients

Fruits

  • 40 oz Pineapple rings (two 20-oz cans)

Syrup

  • 3 cups Sugar (divided)
  • ¼ cup Light corn syrup

Instructions

  1. Drain Pineapple: Drain the pineapple cans, reserving the juice. Measure out 1½ cups of juice; if the juice is insufficient, add some water to reach the amount.
  2. Make Syrup: Pour the pineapple juice into a large saucepan along with half the sugar and all of the light corn syrup. Turn to medium heat and stir until the sugar dissolves completely. Bring the mixture to a low boil and let it cook for about 4 minutes to thicken slightly.
  3. Add Pineapple Rings: Turn the heat down to low and carefully add the pineapple rings to the syrup. Spread them out as much as possible to prevent sticking and overlapping.
  4. Simmer and Coat: Continue boiling at low heat, turning the pineapple slices frequently to ensure they become fully coated with the syrup and don’t stick together or to the pan.
  5. Cook Until Translucent: Keep cooking for approximately 45 minutes, regularly checking to prevent sticking. The pineapple slices will become entirely translucent when done.
  6. Cool the Pineapple: Using a slotted spoon, remove the pineapple rings from the syrup and place them on a cooling rack lined with parchment paper to catch drips. Let them cool completely.
  7. Dry the Pineapple: Allow the pineapple slices to dry out completely, which could take up to overnight. For faster drying, place the wire rack with pineapple rings in an oven preheated to 200°F with a baking tray underneath for about 30 minutes.
  8. Coat with Sugar: Once the pineapple slices are fully dry and no longer sticky, pour the remaining sugar into a shallow bowl and toss the pineapple slices in it to coat thoroughly.
  9. Store Properly: Store the candied pineapple in an airtight container at room temperature for up to one week to maintain freshness.

Notes

  • Ensure constant stirring and turning of pineapple slices during simmering to avoid burning and sticking.
  • Drying overnight at room temperature produces the best texture, but oven drying is a great shortcut.
  • Store in an airtight container to keep the candy fresh and prevent it from becoming sticky.
  • These candied pineapples make a lovely garnish for cocktails, desserts, or a sweet snack on their own.
  • Adjust sugar coating thickness by tossing pineapple slices more or less times based on preference.

Find it online: https://cheftinaskitchen.com/candied-pineapple-recipe/