Candied Pineapple

Raven Higheagle


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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Makes 24 Pieces
10 Min
40 Min
Stove Top


3 c
1 c
pineapple rings (i used the kind from the can, but fresh pineapple would also work.)


1In a large, heavy pot, bring water and sugar to a boil.
2Add pineapple rings.
3Let the mixture boil for about 5-10 minutes. Be sure that all of the pineapple rings are under water.
4Reduce the heat to medium and let it continue cooking for about 30 minutes. The liquid will thicken and become a syrup.
5Remove from heat but let the pineapple remain in the pot as they cool for about 10 minutes.
6Remove to a sheet of parchment paper to cool completely.
7The syrup remaining in the pan can be saved and used in other dishes.

About Candied Pineapple