top of page

Candied Pineapple

['1 pineapple', '4 cups water', '6 cups superfine sugar']

If you are using a small Victoria pineapple, leave the greens attached and remove the skin, but keep the fruit whole. Otherwise, peel the pineapple, taking care to remove all of the eyes, then cut the pineapple crosswise into slices 1/2 inch thick. Remove the center with a round cutter. Place the whole pineapple in a deep bowl or arrange the slices in a single layer in a large, wide nonreactive dish.
In a medium saucepan, combine the water and 3 cups of the sugar and bring to a boil over high heat. Pour the boiling syrup over the pineapple, cover, and set aside overnight.
The next day, pour the syrup into a large saucepan, add 1 cup sugar, and bring to a boil. Add the pineapple to the syrup, boil for 3 minutes, then remove from the heat, cover, and set aside overnight. Repeat this process two more times over two more days, adding 1 cup sugar to the syrup each time, then allow the pineapple to steep in the syrup for 1 week at room temperature. Remove from the syrup and enjoy!

Attribution for Recipes (CC BY-SA 3.0):


The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:

[Food Ingredients and Recipes Dataset with Images]

[Dataset URL] 

License: CC BY-SA 3.0

We  would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.

bottom of page