candied pineapple
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 Texas summer (for those not from Texas, 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 cupcake, candied pineapple could be: Eaten all on its own Used in or on top of a meat dish Mixed into a fruit salad, Thrown on the grill (I haven’t tried it yet)!
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yield
serving(s)
prep time
10 Min
cook time
40 Min
method
Stove Top
Ingredients For candied pineapple
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3 cwater
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1 csugar
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24pineapple rings (i used the kind from the can, but fresh pineapple would also work.)
How To Make candied pineapple
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1In a large, heavy pot, bring water and sugar to a boil.
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2Add pineapple rings.
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3Let the mixture boil for about 5-10 minutes. Be sure that all of the pineapple rings are under water.
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4Reduce the heat to medium and let it continue cooking for about 30 minutes. The liquid will thicken and become a syrup.
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5Remove from heat but let the pineapple remain in the pot as they cool for about 10 minutes.
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6Remove to a sheet of parchment paper to cool completely.
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7The syrup remaining in the pan can be saved and used in other dishes.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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