Name: Pineapple- Ade
Ingredients: very ripe pineapples; powdered white sugar; boiling water; ice

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- Ade

Ingredients

very ripe pineapples
powdered white sugar
boiling water
ice

Directions

Prepare the pineapple

Peel and slice the pineapples, then cut the slices into small pieces.
Put the pineapple pieces and their juice into a large pitcher and sprinkle with plenty of powdered sugar.

Make the infusion

Pour boiling water over the mixture, using ½ cup of water for each pineapple.
Cover the pitcher and let it cool, occasionally pressing down the pineapple with a spoon.
Chill the pitcher in ice for a while.
Strain the infusion into another vessel and pour it into tumblers.

Serve

Add more sugar and a bit of ice to each glass before serving.

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.

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

Very ripe pineapples: Provide the main fruit flavor and the juice that forms the base of the drink.
Powdered white sugar: Sweetens the drink and draws juice out of the pineapple as it sits.
Boiling water: Extracts flavor from the pineapple pieces and dissolves the sugar.
Ice: Chills the finished drink so it is refreshing when served.

“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.