Easy Candied Pineapple Rings (Print Version)
# Ingredients:
→ Base Ingredients
01 -
40 oz pineapple rings (two 20-oz cans), drained with juice reserved
02 -
3 cups granulated sugar, divided
03 -
¼ cup light corn syrup
# Instructions:
01 -
Drain the pineapple cans, reserving the juice. Measure out 1½ cups of juice (add water if needed). Pour the juice into a large saucepan along with half the sugar and all of the corn syrup. Heat on medium, stirring until sugar dissolves. Bring to a low boil for about 4 minutes.
02 -
Reduce heat to low, then add the pineapple rings, spreading them out to avoid touching. Continue boiling, turning the slices frequently to ensure they're fully coated and not stuck together.
03 -
Cook for approximately 45 minutes, checking regularly to prevent sticking, until the pineapple slices become completely translucent.
04 -
Remove the pineapple rings from the syrup and place on a cooling rack with parchment paper underneath. Allow to completely dry until no longer sticky (can take overnight). For faster drying, place the wire rack over a baking tray in the oven at 200°F for about 30 minutes.
05 -
Once completely dry, pour the remaining sugar in a shallow bowl and toss the pineapple rings to coat them thoroughly. Store in an airtight container at room temperature.
# Notes:
01 -
If the pineapple is sticky, it's not dry enough! Leave it out in a cool, dry place or in the oven at a low temperature for a few hours to prevent spoilage.
02 -
Canned pineapple will create a sweeter, lighter treat, while fresh pineapple will have more tang and chew.
03 -
These homemade candied pineapple rings can be used in any recipe calling for store-bought candied pineapple, such as fruit cakes and cookies.
04 -
If you have a dehydrator, you can use it to dry the glazed pineapple quickly and easily.