Candied Pineapple

Preparation info
  • Makes about

    1½ pounds

    • Difficulty


Appears in
Better Than Store-Bought: Authoritative recipes that most people never knew they could make at home

By Helen Witty and Elizabeth Schneider

Published 1979

  • About

Pineapple packed in its own juice can be used without compunction for candying; no need to start with the fresh fruit. When you have candied the pineapple chunks, save the syrup to use as a base for fruit punch.


  • 2 cans (15 ounces each) pineapple chunks packed in juice
  • cup light corn syrup


  1. Drain pineapple well in a sieve, saving the juice.
  2. Measure 1 cup of the juice into a wide enameled or stainless-steel skillet. Add the corn syrup and sugar and boil until the syrup spins a short thread (that is, when a little syrup tipped from a spoon over the pot form