Candied Pineapple
Deliciously chewy and sweet pineapple rings, simmered in syrup for a glossy treat that brightens desserts and cocktails.
Ingredients
Pineapple Preparation
- 1 large ripe pineapple (about 3–4 lb), peeled, cored and sliced into 1/4–3/8 inch rings Start with ripe, fragrant pineapple for best flavor.
Syrup Ingredients
- 2 cups granulated sugar
- 1 cup water
- 1 tablespoon lemon juice (optional, for brightness and color)
- 1/2 cup granulated sugar (for coating) Helps prevent sticking and adds texture.
Instructions
Preparation
- Peel and core the pineapple, then slice into even rings about 1/4–3/8 inch thick.
Making the Syrup
- In a wide, heavy-bottomed saucepan, combine 2 cups granulated sugar and 1 cup water. Stir over medium heat until the sugar dissolves and the mixture comes to a gentle simmer.
- If using, stir in 1 tablespoon lemon juice.
Add Pineapple
- Lay the rings in a single layer in the syrup so each piece is mostly submerged. Do this in batches if your pan is small.
Simmer
- Reduce heat to low and simmer uncovered for 25–35 minutes, turning the rings once or twice with a slotted spoon.
- Test for doneness; they should be translucent and still hold their shape.
Cool and Coat
- Transfer the rings to a wire rack set over a tray to catch drips and let them cool for 10–15 minutes.
- Gently dredge each tacky ring in 1/2 cup granulated sugar.
Drying
- Let the sugared rings air dry on the wire rack for 8–24 hours at room temperature, or dry in a low oven (170-200°F) for 30–60 minutes.
Storage
- Store in an airtight container at room temperature for up to 2 weeks, or in the refrigerator for up to 1 month.
Notes
Ensure pans are not overcrowded during simmering for even candying. Use layers of parchment to prevent sticking during storage.