Why it works: Sugar and pineapple 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 ↓
Canned Pine-apple, No. 2
Ingredients
Directions
Prepare
Cut the pineapple into pieces using a silver fork.
Scald the pineapple pieces.
Combine sugar and water in a kettle and heat until dissolved.
Can and seal
Can the hot pineapple pieces immediately after scalding.
Seal the cans tightly.
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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Sugar + pineappletop 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
- Supplies the fruit, its flavor and its acidity, which the syrup balances with sweetness.
- Sugar
- Sweetens the fruit and forms the syrup that covers it in the can.
The step that matters
Can the pineapple while hot, right after scalding. Packing the fruit hot and sealing promptly keeps it warm so the cans seal well, and it limits darkening of the fruit before the cans are sealed.
“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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