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Dessert

Pineapple Chips

A dried pineapple snack made by slicing, sugaring, and baking until crisp.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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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 ↓

Pineapple Chips

Oven, in the book's wordsA very slow oven

Ingredients

Directions

The book says “a very slow oven”. The 300°F in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Peel and slice the pineapples thinly.

  2. Place the slices on dishes and sprinkle with plenty of pounded sugar.

Dry

  1. Keep in a warm place or a very slow oven (300°F / 150°C) for 8 to 10 days, turning the fruit daily until dry.

Finish and store

  1. Once dry, place the pieces on baking sheets and put them in a hot oven (400°F / 200°C) for 10 minutes.

  2. Let them cool and store in dry boxes with paper between each layer.

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

Pineapples
Provide the fruit that dries into the crisp chips, with its own juice drawing out moisture.
Sugar
Sweetens the fruit and helps it keep its flavour as the slices dry.

The step that matters

Drying over 8 to 10 days at low heat. Drying slowly at low heat removes moisture gradually, so the slices dry evenly without scorching or staying soft in the centre. Turning them daily exposes every side to the warm air.

“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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