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 ↓
Preserved Pineapples
Ingredients
Directions
Prepare
Remove the skin and eyes from the pineapples. Cut the pineapples into half-inch slices or cubes, discarding the core.
Cook and pack
Shred the pineapples and cook them with an equal weight of sugar without adding water.
Pack the cooked pineapples into jars for preservation.
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
- Pineapples
- Provide the fruit, flesh and juice that cook down into the preserve.
- Sugar
- Sweetens the fruit and, at high concentration, helps preserve it by binding water.
The step that matters
Cooking the shredded pineapple with sugar. Sugar draws juice out of the fruit, so the pineapple softens and forms a syrup. The mixture must cook long enough to thicken and reach a high sugar concentration, because that concentration is what keeps the preserve from spoiling.
“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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