Easy Candied Pineapple Recipe (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 cans (20 oz each) pineapple rings, drained with juice reserved
02 -
3 cups granulated sugar, divided
03 -
¼ cup light corn syrup
# Instructions:
01 -
Drain the pineapple rings, measuring out 1½ cups of the juice (add water if needed). In a large saucepan, combine the juice with half the sugar and all the corn syrup. Heat over medium, stirring until sugar dissolves, then bring to a low boil for 4 minutes.
02 -
Reduce heat to low and add pineapple rings, spreading them out to prevent sticking. Simmer for about 45 minutes, turning the rings frequently until they become completely translucent.
03 -
Transfer the glazed rings to a cooling rack with parchment paper underneath. Let dry completely until no longer sticky - this can take overnight. For faster drying, place on a wire rack in a 200°F oven for about 30 minutes.
04 -
Once fully dry and no longer sticky, coat each ring in the remaining sugar by tossing them in a shallow bowl until completely covered.
# Notes:
01 -
Store in an airtight container at room temperature for up to 1 week
02 -
The pineapple must be completely dry and not sticky before storing to prevent spoilage
03 -
Can be used in fruitcakes, cookies, or enjoyed as a sweet snack
04 -
Fresh pineapple can be used for a tangier result, while canned provides a sweeter treat