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 ↓
Pineapple Chips
Ingredients
Directions
Prepare
Cut the pineapple into thin strips and lay them on china dishes.
Cover the strips with granulated sugar, keeping them separate.
Dry
Dry the strips in the sun or a hot air closet.
Sprinkle with more sugar and turn every day, pouring off the syrup.
Store
When the chips are dry or crystallized, pack them in jars or tin boxes with oiled paper between.
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
- Provides the fruit base; its juice drains off as syrup while the strips dry.
- Granulated sugar
- Sweetens the chips and draws moisture out of the fruit, helping them dry and crystallize.
The step that matters
Drying until dry or crystallized before packing. Sugar pulls water out of the pineapple slowly. If the chips are still moist when packed, they can stick together and spoil, so they need to be fully dry first.
“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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