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Canned Pineapple

A preserved pineapple mixed with sugar, left to stand overnight, then jarred and sealed.

From an old cookbook · modernised transcription
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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 ↓

Canned Pineapple

Ingredients

Directions

Prepare

  1. Pare and finely chop the pineapple.

  2. Mix the chopped pineapple with 1 pound of sugar and stir thoroughly.

Stand and jar

  1. Let the mixture stand overnight.

  2. The next morning, stir again and transfer into jars.

  3. Seal the jars tightly without heating.

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
Supplies the fruit, flavour and juice that the sugar draws out.
Sugar
Sweetens and draws moisture out of the fruit, forming a syrup that helps preserve it.

The step that matters

Standing overnight. Sugar pulls juice out of the chopped fruit and dissolves into it, forming a syrup. Stirring the next morning ensures the sugar is fully dissolved and evenly distributed before the mixture is jarred.

“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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