Sweet Pineapple Rings (Print Version)
# Ingredients:
→ Main Components
01 -
40 ounces of pineapple rings (two cans of 20 ounces each), drained; save the juice
02 -
3 cups white sugar, split
03 -
1/4 cup of light corn syrup
# Instructions:
01 -
Open the pineapple cans and set the rings aside, keeping the juice. You need 1 1/2 cups of juice, so add a bit of water if it's short. Toss the juice into a big pot with half the sugar and all the corn syrup. Heat this up on medium, mixing until the sugar disappears. Let it simmer for around 4 minutes.
02 -
Lower the heat, then lay the pineapple rings into the syrup without stacking them. Keep simmering and flip them regularly to stop them from sticking, making sure they're all coated well.
03 -
Let everything cook for about 45 minutes. Don't forget to check and stir often so nothing sticks, and cook until the pineapple rings are totally clear.
04 -
Take the pineapple slices out of the syrup and place them on a cooling rack with some parchment paper underneath. Let them dry entirely to the point they aren't sticky anymore, which might take overnight. If you're in a hurry, pop the rack over a tray and stick it in the oven at 200°F for around half an hour.
05 -
Once they’re all dry, grab the leftover sugar and spread it in a flat bowl. Roll the rings around in the sugar until they’re covered well. Keep them in a tight-sealing container at room temperature when done.
# Notes:
01 -
If your pineapple still sticks to the touch, it needs more time to dry! Let it air-dry in a cool, dry area or place it in the oven on low heat until the texture is right.
02 -
Using canned pineapple makes a sweeter, softer snack, while fresh pineapple has a tangier taste and chewier texture.
03 -
These homemade treats can swap in for store-bought candied pineapple in desserts like fruit cakes and cookies.
04 -
Have a food dehydrator? It's a great tool for speeding up the drying process of your glazed pineapple slices.