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.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Servings: 12 rings
- 1.5 C water
- 1/2 C sugar
- 12 pineapple rings I used the kind from the can, but fresh pineapple would also work.
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.
Calories: 66kcal | Carbohydrates: 17g | Sodium: 2mg | Potassium: 70mg | Sugar: 16g | Vitamin A: 0.6% | Vitamin C: 6.5% | Calcium: 1% | Iron: 0.9%