Candied pineapple, in accordance with a fast casual ballot of my pals, is usually considered dried pineapple that has been sugared.
My recipe was about as dry as a St. Louis summer time (for these not from St. Louis, image rainforest-like humidity). What makes my candied pineapple totally different from non-candied pineapple is that the juice is additional candy and the surface of the pineapple has an irresistible shiny shine.
Apart from topping a pineapple upside-down cupcake, candied pineapple might be:
- eaten all on its on,
- utilized in or on prime of a meat dish,
- blended right into a fruit salad, or
- thrown on the grill (though I haven’t tried it).
Additionally, just be sure you strive my pineapple bars or these pina colada cupcakes in the event you’re a real pineapple lover!
Candied Pineapple Recipe
What makes my candied pineapple totally different from non-candied pineapple is that the juice is additional candy and the surface of the pineapple has an irresistible shiny shine.
- In a big, heavy pot, carry water and sugar to a boil.
- Add pineapple rings.
- Let the combination boil for about 5-10 minutes. Make certain that the entire pineapple rings are underneath water.
- Cut back the warmth to medium and let it proceed cooking for about half-hour. The liquid will thicken and turn out to be a syrup.
- Take away from warmth however let the pineapple stay within the pot as they cool for about 10 minutes.
- Take away to a sheet of parchment paper to chill utterly.
- The syrup remaining within the pan may be saved and utilized in different dishes.
Energy: 66kcal | Carbohydrates: 17g | Sodium: 2mg | Potassium: 70mg | Sugar: 16g | Vitamin A: 30IU | Vitamin C: 5.4mg | Calcium: 10mg | Iron: 0.2mg
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