Ingredients
Equipment
Method
- Step 1: Prep the Pineapple and Juice: Start by carefully draining those cans of pineapple. Make sure to reserve 1 1/2 cups of that heavy syrup juice. If you don't have quite enough (sometimes a little gets lost), just add a splash of water to reach the 1 1/2 cup mark. This reserved liquid is the flavorful base for your syrup.
- Step 2: Make the Syrup: Grab a large skillet. Pour in the reserved juice, 2 1/2 cups of the granulated sugar (keep that last 1/2 cup aside for later!), and the corn syrup. Place the skillet over medium heat and start stirring. Stir gently but continuously until all the sugar has completely dissolved. Once you can't see any sugar granules and the mixture is clear, bring it to a gentle boil and let it simmer away for about 4 minutes. This thickens the syrup just a touch.
- Step 3: Simmer the Pineapple: Reduce the heat down to low. Now, carefully add your drained pineapple rings to the skillet. Try to arrange them in a single layer as much as possible so they all get equal time in the syrup. Simmer them slowly, turning the slices frequently. This gentle heat and turning allows the pineapple to absorb the syrup and become translucent. This can take anywhere from 30 to 60 minutes, depending on your stove and skillet. You'll see them start to look less opaque and more see-through, like stained glass.
- Step 4: Drain and Dry: Once the pineapple is beautifully translucent, carefully remove the slices from the syrup. Use a slotted spoon or tongs for this. Place them on a wire rack set over a baking sheet or wax paper. Let them sit and drip away any excess syrup and start the drying process.
- Step 5: Speed Up Drying (Optional but Recommended in Humid Areas!): If you live in a humid climate, air drying can take forever and they might stay a bit sticky. Pop that wire rack (with the pineapple on it, on the baking sheet) into a very low oven, around 200°F (95°C), for about 30 minutes. Keep an eye on them! They're done when they feel less sticky to the touch.
- Step 6: Cool and Sugar Coat: Let the pineapple cool completely on the rack. Once they are cool and dry to the touch (or just slightly tacky, depending on how you dried them), it's time for their final flourish! Pour the remaining 1/2 cup of granulated sugar onto a plate or shallow dish. Roll each candied pineapple slice in the sugar, coating both sides. This gives them a beautiful sparkle and helps prevent them from sticking together.
- Step 7: Store: Now they're ready! Store your gorgeous candied pineapple slices in an airtight container at room temperature. Layer them with wax paper if you need to stack them to prevent sticking.
Notes
Tips for Success:
• Don't Rush the Simmer: The translucent step is key. Don't crank up the heat; low and slow is the way to go.
• Proper Drying is Important: If the pineapple is still too wet or sticky before rolling in sugar, the final sugar coating will dissolve. Use the oven drying method if in a humid environment or impatient.
• Reuse the Syrup! Don't toss that leftover pineapple syrup! Store it in a jar in the fridge and use it to sweeten iced tea, cocktails, or brush it over cakes.
• Use a Wide Skillet: This allows the pineapple slices to lie mostly flat, ensuring they all candy evenly.
Substitutions & Additions:
• Spices: Add a cinnamon stick, a few star anise, or a couple of cloves to the syrup in step 2 while it simmers. Remove spices before adding pineapple.
• A Touch of Citrus: A strip of orange or lemon peel added to the syrup (and removed before adding the pineapple) can add a bright, complementary note.
Storage:
Keep in an airtight container at room temperature. Layering with wax paper can help prevent sticking. They should last happily for up to one week.