Perfect for snacking, baking, or gifting, candied pineapple adds a burst of tropical sweetness to everything from trail mix and granola to cakes and cookies. And the best part? It’s surprisingly easy to make at home with just a few simple ingredients!
Ingredients
1 fresh pineapple, peeled, cored, and sliced into rings or 1 (20 oz) can pineapple rings, drained
2 cups granulated sugar
2 cups water
Optional: Extra sugar for coating
Instructions
How to Make Candied Pineapple
Step 1: Prepare the Pineapple
Slice fresh pineapple into ½-inch rings and remove the core.
If using canned rings, drain well and pat dry.
Step 2: Make the Sugar Syrup
In a large skillet or saucepan, combine sugar and water over medium heat.
Stir until the sugar completely dissolves.
Step 3: Simmer the Pineapple
Add the pineapple rings to the syrup in a single layer.
Simmer on low heat for 1 hour, flipping occasionally until the rings are translucent and glossy.
Step 4: Dry the Pineapple
Carefully remove the rings and place them on a wire rack or parchment-lined tray.
Let dry at room temperature for 12–24 hours until tacky but not sticky.
Step 5: Optional Sugar Coating
Toss the dried pineapple rings in extra granulated sugar for a sparkly, festive look and extra sweetness.
Notes
How to Store Candied Pineapple
Storing Leftovers:
Store in an airtight container at room temperature for up to 1 month.
For longer storage, keep in the fridge for up to 2 months.
Freezing Instructions:
Freeze candied pineapple in layers separated by wax paper for up to 3 months.
