Candied Pineapple Slices Recipes

CANDIED PINEAPPLE

Steps:

• Enjoy.

CANDIED PINEAPPLE CHUNKS

Steps:

• Peel pineapple and slice into bite sized chunks.
• In a heavy saucepan bring sugar, water and corn syrup to a boil.
• Add pineapple chunks.
• Cook over low heat until fruit becomes transparent.
• Drain pineapple on rack and allow to dry.
• Store in airtight container.

CANDIED PINEAPPLE SLICES

Steps:

• Bring pineapple juice, sugar, and corn syrup to a boil; cook on medium heat 4 minutes. Add pineapple slices; simmer on low heat, turning frequently, 45 minutes or until translucent.
• Transfer slices to a wire rack set over a baking sheet and bake at 200 degrees until pineapple caramelizes and is less sticky, 60 to 90 minutes. Let cool on rack.

CANDIED PINEAPPLE

Steps:

• Preparing the Pineapple
• 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.
• Soaking in the Syrup
• 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.
• Cooking and Steeping
• 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!