Sweet Pineapple Rings (Print Version)
# Ingredients:
→ Main Components
01 -
2 cans of 20-ounce pineapple rings (40 ounces total), drained but save the juice
02 -
3 cups white sugar, split into two portions
03 -
1/4 cup light corn syrup
# Instructions:
01 -
Pour the reserved liquid from the pineapple cans into a large pot, measuring 1 1/2 cups (top it up with water if necessary). Add the corn syrup and half of the sugar. Stir everything together on medium heat until it all melts. Let it lightly bubble for roughly 4 minutes.
02 -
Turn the heat low and carefully add the pineapple rings, keeping some space between them. Let them bubble gently, flipping often to coat well and prevent sticking to one another.
03 -
Simmer the rings for about 45 minutes, making sure they don’t stick, until they’re no longer cloudy and look see-through.
04 -
Lift the pineapple slices out of the syrup and put them on a cooling rack set over parchment paper. Leave them out until completely dry and not tacky to the touch. For quicker drying, pop the rack over a baking pan and place in a 200°F oven for about 30 minutes.
05 -
When the rings are fully dry, spread the leftover sugar in a shallow dish. Roll the slices in it until they’re totally covered. Store them in a sealed container at room temperature.
# Notes:
01 -
Still sticky? That means it hasn’t dried all the way. Let it sit longer in a cool, dry place or leave it in the oven at low heat.
02 -
Using canned pineapple will give you a sweeter, softer bite, while fresh pineapple tends to be tangier and chewier.
03 -
Swap these for store-bought candied pineapple in treats like fruitcakes or cookies—they work just as well!
04 -
Got a dehydrator? It speeds up the drying process and works like a charm.