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 ↓
Pine-apple Chips
Ingredients
Directions
The book gives no oven temperature. The 350°F in the steps was added when the recipe was transcribed, as a starting point.
Macerate
Peel, core, and slice the pineapple into thick slices.
Sprinkle the confectioner's sugar over the fruit, ensuring each slice is coated.
Cover and let the fruit sit until the sugar dissolves.
Cook and dry
Boil the fruit slowly until each chip is clear.
Set aside until the next day.
Remove the syrup and place the chips on glasses or porcelain dishes to dry in a moderately heated oven (350°F / 175°C).
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.
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Pineapple + sugartop 19% of all pairsSmell alikelowCooked 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
- Forms the chips themselves and releases its juice, which dissolves the sugar into a syrup.
- Confectioner's sugar
- Draws water out of the fruit and, as it dissolves and cooks, sweetens and firms the chips.
The step that matters
Boil the fruit slowly until each chip is clear. A slow simmer lets sugar syrup penetrate the fruit gradually. Fast boiling can break the slices apart or darken the sugar before the fruit is fully infused.
“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.
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