Here is a Gr8 idea for a gift or garnishing a cake or serving alongside ice cream for dessert. This recipe for Candied Pineapple Slices is is versatile AND...BONUS...EVERYONE will love these!
I decided to make Candied Pineapple to put on top of the Pineapple Rum Cake that was the dessert for Kyle and Joel's Margaritaville Gr8 Dinner. There were leftovers so each couple got some in a little plastic gift bag just for a snack!
These are not difficult, but if you don't have a dehydrator (I don't), then the oven time could be lengthy. So make sure you are going to be home.
Candied Pineapple Slices
- 1 large fresh pineapple
- 4 cups water
- 2 cups sugar
- Peel the pineapple, remove the eyes, then slice in about 3/8" slices. (You don't have to be super accurate, but you want the slices thicker than 1/4" and not quite 1/2".) As the slices dehydrate, they become thinner.
- Core the slices. If you can core the pineapple before you slice it, then that's okay. I find it easier to core each slice with my apple corer.
- Stir together the water and sugar in a large pot (I used my Dutch oven) over high heat. (If it doesn't look like this will cover all the pineapple, then add another 1/2 cup of sugar and one cup of water.)
- Bring the sugar water to a rolling boil.
- When the water is boiling, carefully add the sliced pineapple and bring the syrup back to a simmer.
- Cover and simmer for 50-60 minutes until the fruit is translucent.
- While the pineapple is simmering place a wire cooling rack onto a baking sheet. If you are not using a dehydrator, then heat your oven to 200ºF
- With a slotted spoon remove the pineapple rings from the syrup and place on the prepared cooling rack to drain. Do not overlap the slices.
- If you have a dehydrator, then follow the directions to dry the rings.
- Place the pans with the racks of fruit into the oven to dry. In my oven this took 6 hours; but I live in a humid environment, so it may take less time in your oven. Check the fruit occasionally to see if it is done.
- Sprinkle slices generously with granulated sugar.
- Now try to keep your family from eating them all up before you serve them!
Gr8 Do-Ahead Tip:Store slices separated by waxed paper or parchment paper in a sealed container at room temperature for up to 5 days.
Gr8 Tip for the Leftover Syrup:Don't toss that sweet, pineapple-y syrup you've just made! Use it to brush onto your cake layers or use it instead of simple syrup in a tropical cocktail.