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Pine-Apple Chips

Preserved pineapple slices coated in powdered sugar and dried in the stove.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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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

Prepare

  1. Cut preserved pineapples into slices, ½ inch thick.

  2. Wash the slices in warm water.

  3. Place them on hair sieves without touching each other.

  4. Sift fine powdered sugar over the slices.

Dry and store

  1. Put them in the stove for 4 days, turning and sifting more sugar over them daily.

  2. When dry, store them in boxes with white paper between each layer.

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

Preserved pineapples
Provides the fruit base that dries into crisp, chewy chips.
Fine powdered sugar
Adds sweetness and forms a light coating that helps the slices dry without sticking.

The step that matters

Drying the slices slowly and turning them daily. Slices must dry evenly until no moisture remains, otherwise they stay soft or can spoil in storage. Turning them daily exposes every side to air, and spacing them apart stops them from sticking together.

“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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