Skip to main content
Dessert

Preserv Ed Pineapple

A preserved pineapple made by cooking pineapple in a sugar syrup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
Jump to recipe ↓

Why it works: Pineapple and sugar are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 4,841 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Preserv Ed Pineapple

Ingredients

Directions

Prepare the pineapple

  1. Remove the skin and eyes from the pineapple.

  2. Hold the pineapple and use a fork to remove small bits, leaving the core behind.

  3. Weigh the prepared pineapple and sprinkle ¾ pound of sugar over it.

Cook

  1. Cook the pineapple slowly in the syrup until it becomes transparent.

  2. Remove the fruit and boil the syrup a little longer.

Alternative cut

  1. Alternatively, slice the pineapple into ½‑inch slices and cut out the core.

  2. Cook the slices in the syrup, being careful not to break them.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pineapple + sugartop 19% of all pairs
    Smell alikelow
    Cooked together4,841 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Pineapple
Is the fruit being preserved, and slow cooking in syrup turns it translucent and tender.
Granulated sugar
Forms the syrup that preserves the fruit and gives it sweetness.

The step that matters

Cook the pineapple slowly in the syrup. Sugar syrup draws water out of the fruit and firms its structure, so slow gentle cooking lets sugar penetrate evenly and the pieces turn clear without breaking apart or hardening. Rapid boiling can crack the fruit and leave the syrup uneven.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

More preserved pineapple recipes

Chips 3 See all 35 →

You might also like

Pineapple SherbetPineapple Sherbet116 recipesPineapple PuddingPineapple Pudding72 recipesPineapple CreamPineapple Cream58 recipesPineapple JellyPineapple Jelly39 recipes