Skip to main content
Dessert

Sugared Pineapple

A preserved pineapple dish sweetened with crushed sugar.

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 ↓

Sugared Pineapple

Ingredients

Directions

Prepare

  1. Peel and slice the pineapples into ½-inch thick slices, removing the brown circles with a small, sharp knife.

  2. Weigh the peeled fruit and use 1¼ cups of crushed sugar for each pound of fruit.

  3. Roll the sugar until fine.

Layer and store

  1. Layer the pineapple and sugar in glass jars, using plenty of sugar.

  2. Seal the jars airtight and store in a cool place until needed.

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

Ripe pineapples
Provides the fruit whose juices the sugar draws out to form a syrup.
Crushed sugar
Draws water out of the fruit, forming a syrup that preserves it and adds sweetness.

The step that matters

Layering with plenty of sugar. Sugar must fully surround each layer of fruit. It draws out juice and forms a concentrated syrup, which is what keeps the fruit from spoiling. Too little sugar leaves fruit exposed and more likely to ferment or mould.

“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