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Pineapple Candy or Crystallized Pineapple Recipe

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4.1 from 47 reviews

  • Author: Ava
  • Total Time: 14 days and 50 minutes
  • Yield: 1 serving (approx. 500 g candied pineapple pieces)
  • Diet: Vegetarian

Description

Pineapple Candy, also known as Crystallized Pineapple, is a sweet, tangy treat made by blanching fresh pineapple chunks and slowly soaking them in a gradually thickening sugar syrup over several days. The process infuses the pineapple with sweetness while preserving its juicy texture, culminating in a delicately dried, lightly sticky candy. This method highlights natural pineapple flavor enhanced by the slow candying technique, perfect for a unique homemade confection or garnish.

Ingredients

Ingredients

  • 1 pineapple
  • ½ teaspoon fine sea salt
  • 8 ½ cups granulated sugar
  • 2 ½ cups water

Instructions

  1. Blanch Pineapple: Peel the pineapple, remove black spots and the core, then weigh out about 500 g (1.1 lb) of pineapple chunks. Bring a large pot of water to a boil, add ½ teaspoon fine sea salt. Blanch the pineapple pieces in two batches for about 50 seconds each. Remove using a slotted spoon, refresh with ice water to stop cooking, then drain well in a sieve.
  2. Make Syrup and Soak – Day 1: In a pot, bring 2 ½ cups water and 5 cups (1 kg) granulated sugar to a boil. Remove from heat, add the blanched pineapple chunks to the syrup, cover with parchment paper placed directly over the fruit to prevent rising, then cover with a lid. Let stand for 24 hours.
  3. Reboil Syrup and Soak – Day 2: Remove pineapple using a slotted spoon and let drain in a sieve. Boil the syrup again, add an additional ½ cup (100 g) granulated sugar, and then remove from heat. Return pineapple to the pot, cover again with parchment paper and lid, and let stand for another 24 hours.
  4. Repeat Syrup Boiling and Soaking – Days 3 to 6: For each day, repeat the process of removing pineapple to drain, boiling the syrup, adding ½ cup (100 g) sugar, removing from heat, returning pineapple to the pot, and covering. After Day 6, let the pineapple stand in the syrup for 48 hours.
  5. Repeat Syrup Boiling and Soaking – Days 8 and 10: Continue the syrup boiling and soaking routine by adding ½ cup (100 g) sugar each time. After Day 8, let stand for 48 hours; after Day 10, let stand for 4 days.
  6. Dry Pineapple Candy – Day 14: Remove the candied pineapple pieces from syrup. Place on a baking tray lined with parchment paper. Preheat convection/fan oven to 50°C (120°F). Dry the pieces in the oven for 1-2 hours, checking periodically. The final crystallized pineapple should be dry to the touch with slight stickiness.

Notes

  • Using parchment paper over the pineapple in the syrup prevents the pieces from floating and ensures even sugar absorption.
  • Patience is key for crystallized pineapple; the gradual sugar soaking over multiple days is necessary for optimal flavor and texture.
  • Low oven drying at 50°C helps remove excess moisture without cooking the pineapple further.
  • Store finished pineapple candy in an airtight container to maintain texture and prevent moisture absorption.
  • Prep Time: 30 minutes
  • Cook Time: 50 seconds blanching + 1 hour oven drying (split over days) + syrup boiling time (approx. 30 minutes total)
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: International

Find it online: https://quickandsweetrecipes.com/pineapple-candy-or-crystallized-pineapple-recipe/