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 ↓
Other Sweet Dishes
Ingredients
Directions
Prepare
Remove the rind from the pineapple and cut it into thin slices, then into small dice.
In a pot, combine the pineapple with the spring water and heat gently.
Cook and strain
Boil until the pineapple is extremely tender.
Strain the mixture through a cloth or muslin strainer to extract the juice.
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
- Supplies the fruit flavor and the juice that is extracted by cooking and straining.
- Sugar
- Adds sweetness to the finished liquid.
The step that matters
Boil until the pineapple is extremely tender. Cooking softens the fruit's cell walls so that it releases its juice during straining. Pieces that are undercooked hold onto their juice, so less liquid is extracted and the result is weaker.
“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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