As with all candied fruits, the process for candying pineapple stretches out over a week, but it is very simple and the individual steps don't take much time!
Recipe information
Yield
Makes 1 candied pineapple
Ingredients
Preparation
Preparing the Pineapple
Step 1
If you are using a small Victoria pineapple, leave the greens attached and remove the skin, but keep the fruit whole. Otherwise, peel the pineapple, taking care to remove all of the eyes, then cut the pineapple crosswise into slices 1/2 inch thick. Remove the center with a round cutter. Place the whole pineapple in a deep bowl or arrange the slices in a single layer in a large, wide nonreactive dish.
Soaking in the Syrup
Step 2
In a medium saucepan, combine the water and 3 cups of the sugar and bring to a boil over high heat. Pour the boiling syrup over the pineapple, cover, and set aside overnight.
Cooking and Steeping
Step 3
The next day, pour the syrup into a large saucepan, add 1 cup sugar, and bring to a boil. Add the pineapple to the syrup, boil for 3 minutes, then remove from the heat, cover, and set aside overnight. Repeat this process two more times over two more days, adding 1 cup sugar to the syrup each time, then allow the pineapple to steep in the syrup for 1 week at room temperature. Remove from the syrup and enjoy!
Recipe notes
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