Skip to main content
Dessert

Candied Pineapple

A sweet pineapple dish made by coating sliced pineapple in sugar, cooking the juice, and drying the pieces.

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 ↓

Candied Pineapple

Ingredients

Directions

Prepare

  1. Cover the sliced pineapple with granulated sugar and let it stand until the sugar dissolves.

  2. Drain off the juice carefully.

Cook

  1. Cook the juice for a few minutes, then add the pineapple and cook for 2 minutes.

Dry and store

  1. Spread the mixture on a platter and keep it in a warm oven or in the sunshine for a day.

  2. Turn the pieces and let it stand for another day.

  3. Store in a glass container, covered, in a dry place.

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
Forms the candied fruit itself, providing the main body and flavor of the finished sweet.
Granulated sugar
Draws moisture out of the fruit and, as it dissolves, sweetens and preserves the pineapple.

The step that matters

Cooking the juice before adding the pineapple. Sugar syrup must be concentrated enough to draw out and replace the fruit's water. Cooking the juice briefly thickens it, and this helps the pieces candy rather than stay wet and soft.

“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.

You might also like

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