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Dessert

Canned Pineapple

Canned pineapple is pineapple cut into cubes, cooked in syrup, and stored in sterilized cans.

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. Cut the pineapple into ½ inch slices.

  2. Remove the skin and eyes, then cut into cubes, discarding the core.

Cook and can

  1. Cook the pineapple in syrup until tender.

  2. Store the cooked pineapple in sterilized cans.

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
Provides the fruit itself, which softens and turns tender as it cooks in the syrup.
Sugar
Sweetens the fruit and forms the syrup the pineapple cooks in.

The step that matters

Store the cooked pineapple in sterilized cans. Clean, sterilized cans help keep microbes from growing in the sealed fruit and syrup, which would otherwise spoil it during storage. Keeping the fruit covered in syrup also helps protect its texture and colour.

“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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