Sweet Pineapple Rings

Sweet chewy pineapple candy turns regular fruit into amazing treats with little work and just three basic ingredients. This simple method doesn't need fancy tools like dehydrators or special thermometers but still gives you top-notch results every time. These sugary pineapple circles work great for casual snacking, fancy cake decorating, giving as gifts, or adding tropical taste to your favorite sweet treats.

I whipped up these candied pineapple circles for my sister's tropical birthday bash. They started as just decorations for her coconut cake but ended up stealing the show at the dessert table. I caught guests sneaking pieces all night long, and many folks wanted the recipe before they left.

Tasty Must-Haves

• Pineapple rings: Form the base of that tropical taste and unique circle shape that looks so fancy.
• White granulated sugar: Gives the perfect sweet coating while helping the fruit stay good longer.
• Light corn syrup: Stops sugar from forming crystals while cooking and gives that shiny finish.
• Pineapple juice: Boosts the natural flavor while giving needed liquid for the candy mix.
• Fresh pineapple option: Brings stronger flavor with a bit more bite in the finished candy.
• Canned pineapple alternative: Makes things easier with more predictable results for first-timers.

Cooking Steps

Pineapple Prep:

If using canned rings, drain them well and save the juice for your syrup, or if using fresh, slice into even half-inch thick rings and take out the hard middle core so they'll cook evenly.

Syrup Mix:

Put 1 1/2 cups of pineapple juice with 1/2 cup sugar and 1/2 cup corn syrup in a big pot, stir over medium heat until sugar melts completely and the mix turns clear.

Watching Temperature:

Let your syrup reach a gentle low boil and keep it there for four minutes, keeping an eye on it to avoid burning or unwanted browning.

Adding Fruit:

Turn heat down to a simmer then carefully put pineapple rings into the hot syrup, laying them flat without touching so they cook evenly and soak up syrup properly.

Simmering Time:

Let pineapple cook in the syrup for about 45 minutes, gently flipping each piece now and then with a slotted spoon until the fruit turns see-through and gets fully sweetened.

Drying Time:

Move your sugary pineapple rings to a wire rack over some parchment paper to catch drips, let them air dry overnight or speed things up by putting them in a 200°F oven for 30 minutes.

Sugar Finish:

Once they're fully dry and don't feel sticky anymore, roll each piece in more sugar if you want extra sweetness and a pretty sparkly look that stops them from sticking together.

Storage Steps:

Put completely dried candied pineapple in sealed containers with parchment paper between layers to prevent sticking, keep at room temp for short storage or in the fridge to last longer.

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My grandma showed me this recipe using fresh pineapples right from her Florida garden. She always waited for them to get fully ripe before candying, saying the natural sugars totally changed the end result. Since I rarely get such perfectly ripe fruit, I've found that adding a tablespoon of vanilla to the syrup helps boost the sweetness of grocery store pineapple, creating that same homegrown flavor I remember from summer visits as a kid.

Tasty Serving Ideas

Make basic fruit plates look fancy by setting out candied pineapple rings with fresh berries and mint for color pop. Cut candied pineapple into tiny bits and mix into vanilla ice cream with toasted coconut for a taste of the tropics. Stack whole rings between cake layers with cream cheese frosting for a wow-worthy cake that shows beautiful cross-sections when you cut it.

Flavor Twists

Add extra flavors to your candy syrup like vanilla bean, cinnamon sticks, or star anise for grown-up taste beyond just sweetness. Pour in some rum to the syrup mix for adult versions that work great in holiday fruitcakes or fancy desserts. Try sprinkling finished candied pineapple with chili powder or Tajín for a surprising sweet-hot combo that's popular in tropical cooking.

Storage Advice

Keep fully dried candied pineapple in glass jars instead of plastic for better freshness and flavor. Don't mix different-sized pieces together, as smaller chunks dry faster and might get too hard if stored with bigger, moister pieces. Think about vacuum-sealing portions for longer storage up to six months while keeping perfect texture and stopping moisture from getting in when it's humid.

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Making candied pineapple at home links me to cooking traditions that turn basic ingredients into something really special. What I love most about this recipe is how it shows off food preservation methods from before refrigerators existed while making something way tastier than just practical. The process changes both the feel and flavor while concentrating pineapple's tropical essence into golden rings of sunshine that brighten even the coldest winter days with summer memories.

Frequently Asked Questions

→ Can fresh pineapple work instead of canned?

Sure! Slice fresh pineapple into ½-inch rings. It’ll taste a little tangier and have a firmer texture. Canned rings are softer and sweeter.

→ How can I tell if the pineapple is dried enough?

You’ll know it’s ready when it feels dry, not sticky. Any stickiness? Give it more drying time. Properly done, it’s chewy and non-sticky.

→ Is corn syrup needed or can I swap it out?

You don’t need corn syrup. Try honey or maple syrup instead! While corn syrup prevents crystals and adds shine, the swaps work with slight changes.

→ How long will these keep fresh?

In an airtight container at room temp, they last around 1 week. Refrigerate to stretch to 2 months, or freeze for up to 6 months.

→ Why did my pineapple turn hard instead of soft and chewy?

Cooking too fast or too long can make them hard. Keep the heat low and simmer till they’re clear but still soft.

→ What can I do with leftover syrup?

That syrup’s too good to waste! Use it to sweeten drinks, drizzle on pancakes or ice cream, or candy another batch of fruit.