Candied Pineapple
This classic method produces sweet, chewy candied pineapple, perfect for baking or enjoying as a standalone treat.
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Instructions
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Drain pineapple, reserving 1 1/2 cups of juice (add water if needed). Combine this juice with 2 1/2 cups sugar and corn syrup in a wide skillet, then stir over medium heat until sugar dissolves and bring to a slow boil for 4 minutes.
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Reduce heat to low, add pineapple rings, and arrange in a single layer if possible.
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Simmer pineapple in syrup, turning frequently, for about 45 minutes or until translucent.
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Once translucent, remove pineapple from syrup and place on a drying rack. Discard or save syrup for other uses.
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Air dry pineapple overnight, or for faster drying, bake at 200 F for about 30 minutes until not sticky.
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Cool completely, then roll in the remaining 1/2 cup granulated sugar before serving.
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Store in an airtight container at room temperature for up to a week, re-rolling in sugar if they become sticky.