Pin it
Juicy candied pineapple rings hit that sweet spot between tropical tang and chewy goodness that'll keep you coming back for more. This DIY version turns ordinary pineapple into shiny, sugar-coated delights with just a handful of basic stuff. The long, slow cooking brings out the pineapple's natural sweetness while the sugar shell adds that satisfying crunch you can't get enough of.
During the holidays last year, I whipped up several rounds of these sugar-glazed pineapple rings for gift packages. Nobody thought I made them myself – one pal was totally convinced I'd bought them from a fancy food shop! The trick is giving the slow cooking enough time to do its thing properly.
Key Components
- Pineapple: You can go with fresh or canned, just make sure it's firm and ripe. If you're picking fresh, it should smell sweet at the bottom and have a golden color
- White Sugar: Plain granulated sugar does the job best here. Those tiny crystals make that perfect crunchy outer layer
- Light Corn Syrup: This stops the sugar from forming crystals while cooking and helps create that lovely chewy feel
- Pineapple Juice: When using fresh fruit, don't toss the core and trimmings – juice them instead. With canned, just hang onto that liquid it comes in
Pin it
Simple Cooking Guide
- Get Your Fruit Ready:
- With fresh pineapple, cut even 1/2-inch thick circles after taking out the middle. For canned, drain but keep all that tasty juice. Gently pat each ring with paper towels to get rid of extra wetness. Set up cooling racks and parchment nearby.
- Mix Up The Sweet Stuff:
- Put 2 cups sugar, 1 cup pineapple juice, and 1/4 cup corn syrup in a big, sturdy pot. Warm it over medium heat, stirring now and then until sugar completely melts. Let it bubble gently – don't let it boil too hard or it'll form crystals. Watch it turn light amber, around 5 minutes.
- Transform Your Pineapple:
- Using tongs, carefully put pineapple rings into the warm syrup. Keep the heat low and steady. Turn rings every 15 minutes so they coat evenly. Keep this up for about an hour until rings look see-through and glossy.
- Let Them Dry Out:
- Cover your cooling racks with parchment paper. Take out rings one at a time, letting extra syrup drip off. Put them on your prepared racks with space between each one. Let them dry fully – this might take 8-12 hours at room temp.
In our house, we love these most when they're chopped up and tossed into homemade coconut ice cream. That chewy candied pineapple really stands out against the smooth, creamy ice cream texture.
Fun Ways To Use Them
- Toss into your morning bowl of oatmeal for a sweet island vibe
- Chop into tiny bits to decorate the rims of summer drinks
- Mix into your banana bread or muffin batter for extra flavor and chewiness
Keeping Them Fresh
- Keep at room temperature in a glass container with parchment between each layer
- Don't put them in the fridge as this can make the sugar coating get sticky
- When stored correctly, these treats stay good for up to three weeks
Packaging For Presents
- Pack them in a cute metal container for that store-bought look
- Put parchment between layers so they don't stick together
- Mix with chocolate-covered almonds for fancy food baskets
Pro Kitchen Tricks
- Don't crank up the heat to rush things – taking your time matters
- If the rings start getting too dark, turn the heat down right away
- Don't pour that leftover syrup down the drain – use it to flavor cold drinks
After making batch after batch until I got it just right, I've grown to love not just how these taste but how calming it feels to make them. There's something really special about turning simple pineapple slices into these golden, shiny treats. Whether you're making a batch for yourself or to give away, the care you put into them shows in every sweet, chewy bite.
Pin it
Frequently Asked Questions
- → Is fresh pineapple okay instead of canned?
- Sure! Fresh pineapple works, but it’s chewier and tangier. Canned gives a sweeter, softer result.
- → How can I tell if the pineapple is fully dried?
- Once dried, it should feel dry to the touch. Sticky pieces mean it needs more drying, either naturally or in a low-temp oven.
- → How long will it stay good?
- Stored in a sealed container at room temperature, it keeps for up to a week if dried properly.
- → Can this replace store-bought versions?
- Absolutely. Use it anywhere you’d normally use candied pineapple, like in fruitcake or cookies.
- → What’s the quickest way to dry them?
- Pop them in a 200°F oven for 30 minutes, or use a dehydrator if you’ve got one handy.