What makes my candied pineapple different from non-candied pineapple is that the juice is extra sweet and the outside of the pineapple has an irresistible glossy shine.
Ingredients
- 1.5 C water
- 1/2 C sugar
- 12 pineapple rings I used the kind from the can, but fresh pineapple would also work.
Instructions
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In a large, heavy pot, bring water and sugar to a boil.
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Add pineapple rings.
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Let the mixture boil for about 5-10 minutes. Be sure that all of the pineapple rings are under water.
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Reduce the heat to medium and let it continue cooking for about 30 minutes. The liquid will thicken and become a syrup.
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Remove from heat but let the pineapple remain in the pot as they cool for about 10 minutes.
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Remove to a sheet of parchment paper to cool completely.
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The syrup remaining in the pan can be saved and used in other dishes.