Candied Pineapple Recipe

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Candied pineapple, according to a quick informal poll of my friends, is typically thought of as dried pineapple that has been sugared.

My recipe was about as dry as a St. Louis summer (for those not from St. Louis, picture rainforest-like humidity). What makes my candied pineapple different from non-candied pineapple is that the juice is extra sweet and the outside of the pineapple has an irresistible glossy shine.


Aside from topping a pineapple upside-down cupcake, candied pineapple could be:

  • eaten all on its on,
  • used in or on top of a meat dish,
  • mixed into a fruit salad, or
  • thrown on the grill (although I haven’t tried it).
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Candied pineapple on parchment
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4.47 from 15 votes

Candied Pineapple Recipe

What makes my candied pineapple different from non-candied pineapple is that the juice is extra sweet and the outside of the pineapple has an irresistible glossy shine.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 12 rings
Calories 66kcal
Author Stefani

Ingredients

  • 1.5 C water
  • 1/2 C sugar
  • 12 pineapple rings I used the kind from the can, but fresh pineapple would also work.

Instructions

  • In a large, heavy pot, bring water and sugar to a boil.
  • Add pineapple rings.
  • Let the mixture boil for about 5-10 minutes. Be sure that all of the pineapple rings are under water.
  • Reduce the heat to medium and let it continue cooking for about 30 minutes. The liquid will thicken and become a syrup.
  • Remove from heat but let the pineapple remain in the pot as they cool for about 10 minutes.
  • Remove to a sheet of parchment paper to cool completely.
  • The syrup remaining in the pan can be saved and used in other dishes.

Nutrition

Calories: 66kcal | Carbohydrates: 17g | Sodium: 2mg | Potassium: 70mg | Sugar: 16g | Vitamin A: 30IU | Vitamin C: 5.4mg | Calcium: 10mg | Iron: 0.2mg
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