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Candied Pineapple

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

  1. In a large skillet or saucepan, combine sugar and water over medium heat.

  2. Stir until the sugar completely dissolves.

Step 3: Simmer the Pineapple

  1. Add the pineapple rings to the syrup in a single layer.

  2. Simmer on low heat for 1 hour, flipping occasionally until the rings are translucent and glossy.

Step 4: Dry the Pineapple

  1. Carefully remove the rings and place them on a wire rack or parchment-lined tray.

  2. 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.

  • Author: niold.com