candied pineapple

Name: Candied Pineapple
Prep time: 10 min
Cook time: 40 min
Cuisine: American
Ingredients: 3 cup(s) water; 1 cup(s) sugar; 24 - pineapple rings (i used the kind from the can, but fresh pineapple would also work.)

review

Private Recipe by

Raven Higheagle

@ravenhigheagle

Prescott, AZ

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

3 c

water
1 c

sugar
24

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

How To Make candied pineapple

1
In a large, heavy pot, bring water and sugar to a boil.

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