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 ↓
Candied Pineapple
Ingredients
Directions
Cook the fruit
Boil the pineapple and sugar until the fruit is deep yellow. Pour off the syrup.
Dry in the sun
Place the pineapple on plates in the sun.
Turn the plates every day until the pineapple is dry.
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
- Pineapple
- The fruit that becomes chewy and candied as sugar replaces its moisture.
- Sugar
- Sweetens the fruit and, boiled into syrup, draws out water to help preserve it.
The step that matters
Turn the plates every day until the pineapple is dry. Turning exposes every side to air and sun so the pieces dry evenly. Uneven drying leaves damp spots that can stick together or spoil before the fruit is fully preserved.
“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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