Learn how to make crystallized pineapple or candied pineapple. This recipe makes a surprising, delicious, and inexpensive homemade gift.
Christmas is approaching fast, and, like every year, I like making homemade gifts for friends and neighbors. I often make cookies, jams, Raffaello Coconut Balls, Thermomix Baileys, or this candied pineapple.
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What is candied or crystallized pineapple?
This is a recipe I made with Harry Potter in mind, better said Professor Horace Slughorn. The professor loves good things, loves his comforts, and surrounds himself with fine furniture, lots of cushions, and good food, just like a fussy old lady. But when needed, he knows what to do with his wand.
Candied pineapple is a sweet treat made with pineapple pieces and sugar syrup. The fruit is cut into chunks or slices, blanched, and then doused in syrup over the course of several days.
The recipe is super easy; however, there is a catch! Making pineapple candy takes 14 days. It is a recipe for people who enjoy experimenting in the kitchen, trying new things and are curious about food. There are faster recipes out there. I have tried one of them using canned fruit and corn syrup and taking only one day to make, but it was not what I had imagined under crystallized pineapple, definitely not what I would imagine Professor Slughorn eating.
What do you need?
Only four ingredients: fresh, ripe pineapple, granulated sugar, a little salt, and water.
How to make the recipe?
Start making candied pineapple at least 14 days before Christmas (or any other occasion).
Day 1:
- Peel the pineapple and remove the black spots and the core. (1)
- Weigh about 1 lb/ 500 g of the fruit and cut it into chunks. (2)
- Blanch: Bring a large pot of water to a boil; once it boils, add the salt. Blanch the pineapple pieces in two batches. Only blanch for about 50-60 seconds per batch. Remove to a sieve and refresh immediately with icy water. This will help stop the cooking process. Drain well in the sieve.
- Syrup: Bring water and 5 cups/ 1 kg granulated sugar to a boil.
- Rest: Remove from the heat, add the fruit to the syrup, cover, and let stand for 24 hours. Place a piece of baking/parchment paper directly over the pineapple pieces in the pot; this will prevent them from rising to the surface.
Day 2:
- Drain: Remove the fruit pieces from the syrup using a slotted spoon. Place them into a sieve and let them drain while you boil the syrup again.
- Boil the syrup: Add another ½ cup/ 100 g granulated sugar to the syrup in the pot. Bring to a boil. Remove from the heat and return the pineapple to the pot.
- Rest: Cover again with parchment paper and lid and leave to stand for another 24 hours.
Day 3:
- Repeat adding another ½ cup/ 100 g granulated sugar to the syrup in the pot.
Day 4:
- Repeat adding another 100 g/ 3.5 oz/ ½ cup granulated sugar to the syrup in the pot.
Day 5:
- Repeat adding another 100 g/ 3.5 oz/ ½ cup granulated sugar to the syrup in the pot.
Day 6 and day 7:
- Repeat adding another ½ cup/ 100 g granulated sugar to the syrup in the pot.
- Leave to stand for 48 hours.
Tip: Sometime during these four days, you will notice that the parchment paper is unnecessary; the pieces will be "stuck" in the very thick syrup and will not float anymore.
Day 8 and day 9:
- Repeat adding another ½ cup/ 100 g granulated sugar to the syrup in the pot.
- Leave to stand for 48 hours again.
Day 10 until day 14:
- Repeat adding another ½ cup/ 100 g granulated sugar to the syrup in the pot.
- Leave to stand for four days.
Day 14:
- Remove the pineapple pieces from the syrup. Place them on a baking tray lined with parchment paper.
- Heat the convection/fan oven to 50 degrees Celsius/ 120 degrees Fahrenheit.
- Place the candied pineapple in the oven and let dry for one or two hours.
- Check a few times in between; the crystallized pineapple pieces should feel dry and not sticky.
Good to know!
Start early enough with making the candied pineapple; at least 14 days before you want to eat it, but not more than 16-17 days. The crystallized pieces will keep for about two weeks, but if you're going to give them to someone as a present, they should be able to take advantage of those entire two weeks.
Always make a note on the container so that people will know how long the candy will keep.
After a few days of storage, always check the pieces when eating them to ensure they are not spoiled. If so, discard them.
Check out this Watermelon Rind Jam or Candied Watermelon Rind if you are into candied fruit.
Recipe FAQs
The crystallized pineapple should be kept in an airtight container at room temperature.
This is a homemade product and cannot be compared with bought candied fruit in terms of preservability. It will be fine for at least one week and up to two weeks. After one week, regularly check to make sure it is not spoilt. Its storage life depends on the moisture content of the fruit.
Eat it as it is.
Make a fruit cake or any loaf cake containing candied pineapple instead or in addition to raisins or other dried fruit.
Make cookies containing small pieces of pineapple candy, similar to these Crystallized Ginger Cookies.
Chop some crystallized pineapple very finely and add it to your müsli or granola in the morning.
Add to fruit salads.
Use it to decorate cakes or cupcakes.
Pineapple Candy or Crystallized Pineapple
Ingredients
- 1 pinepple
- ½ teaspoon fine sea salt
- 8 ½ cups granulated sugar
- 2 ½ cups water
Instructions
- Day 1: Peel the pineapple and remove the black spots and the core. Weigh about 500 g/ 1.1 lb of the pineapple and cut it into chunks. Bring a large pot of water to a boil. Once it boils, add the salt. Blanch the pineapple pieces in two batches in the boiling water for about 50 seconds per batch. Remove to a sieve using a slotted spoon, refresh with icy water to stop the cooking process, and drain well in the sieve.
- Make the syrup: Bring water and 5 cups/ 1 kg granulated sugar to a boil. Remove from the heat, add the pineapple to the syrup, cover and let stand for 24 hours. Place a piece of baking/parchment paper directly over the pineapple pieces in the pot; this will prevent them from rising to the surface.
- Day 2: Remove the pineapple pieces from the syrup using a slotted spoon. Place them in a sieve and let drain while you boil the syrup again. Add another ½ cup/ 100 g granulated sugar to the syrup in the pot. Bring to a boil. Remove from the heat and return the pineapple to the pot. Cover again with parchment paper and lid and leave to stand for another 24 hours.
- Day 3: Repeat adding another ½ cup/ 100 g granulated sugar to the syrup in the pot
- Day 4: Repeat adding another ½ cup/ 100 g granulated sugar to the syrup in the pot.
- Day 5: Repeat adding another ½ cup/ 100 g granulated sugar to the syrup in the pot.
- Day 6: Repeat adding another ½ cup/ 100 g granulated sugar to the syrup in the pot. Leave to stand for 48 hours. (Note 1)
- Day 8: Repeat adding another ½ cup/ 100 g granulated sugar to the syrup in the pot. Leave to stand for 48 hours.
- Day 10: Repeat adding another ½ cup/ 100 g granulated sugar to the syrup in the pot. Leave to stand for 4 days.
- Day 14: Remove the pineapple candy from the syrup. Place them on a baking tray lined with baking/ parchment paper. Heat the convection/fan oven to 50 degrees Celsius/ 120 degrees Fahrenheit.Dry in the oven: Place the candied pineapple in the oven and dry for one or two hours. Check a few times in between; the crystallized pineapple pieces should feel dry and not very sticky (maybe just a little bit sticky still).
Notes
- Parchment paper: Sometime during these four days, you will notice that the parchment paper is unnecessary; the pineapple pieces will be "stuck" in the very thick syrup and will not float anymore.
- :Storage: This is a homemade product and cannot be compared with bought candied fruit in terms of preservability. It will be good for at least one week and up to two weeks in an airtight container at room temperature. After one week check regularly to make sure it is not spoilt. Its storage life depends on the moisture amount that is still left in the fruit.
Kathy says
Can the pineapple be completed in a dehydrator as my oven can only go to 170 degrees at the lowest . If a dehydrator can be used what length of time does it take to complete ?
Adina says
Sorry, Kathy. I don't own a dehydrator; I don't know how it works.
Jippy says
Hello thank you very much for the recipe. Quick Question for days 3-10 do you need to remove the pineapple, add 100g sugar, and bring to boil? Then put parchment back on and let sit? Or do you just add the 100g sugar without heating.
I have been following the recipe and am currently on Day 6 however the sugar solution has not thickened and pineapple still float to the top.
I hope you are able to advise thank you so much
Adina says
Hi. You have to bring it to a boil every time; it says so in the instructions: "Day 2: Remove the pineapple pieces from the syrup using a slotted spoon. Place them in a sieve and let drain while you boil the syrup again.
Add another ½ cup/ 100 g granulated sugar to the syrup in the pot. Bring to a boil. Remove from the heat and return the pineapple to the pot. Cover again with parchment paper and lid and leave to stand for another 24 hours." Then repeat until Day 10, bringing to a boil every time you add sugar.
If you didn't boil it, that's the reason the syrup is still thin.
Jippy says
@Adina,
Okay thank you for the response I have been bringing to a boil everyday. Perhaps I am not boiling long enough? I remove the pineapple and bring to a roiling boil and then immediately remove from heat and add pineapple back in then let sit.
Would you be able to advise on how long to boil the mixture everyday?
thanks so much
Adina says
Hi. It should be enough just to bring it to a boil and let it bubble a couple of times; it should not be cooking long. If it's still super liquid by now, maybe let it boil for one minute or two during the next couple of days to help it a bit on the way.
Billie Giordano says
I have a fresh pineapple cut up and ready to start your recipe. But I am desperate for you to tell me how to blanch the pineapple chunks n pieces. Theres no directions in this recipe how to do that. There is little to no information online on how to blanch pineapple either. I found one recipe for canning that says nothing about salt in the water, but to wrap the chunks in cheesecloth and dip for 5 minutes. I really need you to please tell me what to do. Ugh I am so bummed I cant do your recipe right now. Please respond with directions 🙂
Adina says
Hi Billie. Bring a large pot of water to a boil. Once it boils, add a little salt and about half of the pineapple pieces. Cook for slightly less than 1 minute, remove with a slotted spoon. Place the blanched pieces in a sieve and refresh with cold water to stop them from cooking. Repeat with the remaining pineapple. I will write that in the Recipe Card as well to make it more clear. Thank you for bringing it to my attention. I hope this helps.
Billie Giordano says
@Adina, Thank You sooo much for the follow up directions and so quickly responding back 🙂 I will be starting it today 🙂
Billie Giordano says
@Adina,
Billie Giordano says
@Adina, I am so excited to be on the final step. Today is Day 14! My oven doesn't go down to 120. But I have an over mode called “Proof” that is around that temp, so I am hopefully that works 🙂 I feel so bad throwing away the sugar syrup in the pot after all the work. Any uses or ideas for it? Thank You for the Lovely recipe :):)
Adina says
Hi Billie. Glad to hear it. Try mixing the syrup wit sparkling water or use it to sweeten other dishes, like oats or similar. Try it over pancakes.
Paula says
I'm wondering why you blanch the pineapple to start. I'm working with canned (in juice, not syrup) pineapple, and worry the blanching would leach some of the flavor out. I'm wondering if it reduces the acid, since fresh pineapple is so much more acidic than canned, and the canned fruit is heated in the canning process.
Adina says
Hi Paula. I am not much into science so I can't really explain the blanching step. But I am sure it has a purpose. I've never made this recipe with canned pineapple, so I cannot advise there.
Heather Lynn Settle says
I made this! It is soooooo much better than store bought! There's that little crispiness on initial bite, and sinfully sweet chew on the inside! If your on here commenting that you'd like to 'try' this recipe, just go make it! You'll not be sorry!... thinking of trying to make rock candy w leftover syrup....p.s. I suggest doing 2 pineapple's at once.... it's that good! Great recipe, thank you!!!
Adina says
Thank you for your nice words, Heather!
Rick Myers says
Success! What a wonderful treat! My out of town family was baffled when I said I have a dessert with only three ingredients! Adina - you were very helpful during the process - thanks!
BTW, I made a Coconut Pineapple sorbet with some of the leftover pineapple syrup - I finely cut up three pieces of the crystalized Pineapple, mixed in one can of coconut milk with an equal amount of pineapple syrup and churned it in an electric ice cream maker - fantastic!
Adina says
Thank you so much for the feedback, Rick, I am so happy you liked the pineapple. The sorbet is a great idea, I will definitely try it next time I make this recipe. I wish you and your family a very Happy New Year!
Linda Gerano Doughty says
I have always used candied pineapple (with the heavy syrup) from the store to make my fruit cakes. I was not able to find any last year. This year I found the Crystallized Pineapple. Will this make a difference in my fruit cakes? Should I do anything different? Thank you.
Adina says
Hi Linda. This one is much drier than the one in syrup, I cannot say for sure how much different the cake will be. Sorry.
Summer says
This is a great recipe, thank you! Do you know if I might be able to candy cherries in the same way?
Adina says
Hi Summer. I am glad to hear you liked it. I've never tried it with cherries, so I could not say. Let me know if you try it.
Desiree says
I love candied pineapple any time of the year. I just started this process today and cannot wait until this is ready to eat. I will be dropping some off in a care package for my best friend too and she will be so excited.
Adina says
Great to hear it, Desiree. 🙂
Teniola Adamson says
This is indeed a labor of love...
How do I store longer... I want to make them way ahead of Christmas
Adina says
Hi Taniola. Now would definitely be too soon. 🙂 I would not make them too much in advance, I would be afraid they would spoil.
Jan mcclure says
Do you refrigerate between steps?
Adina says
No.
Thao @ In Good Flavor says
Wow! The steps involved in making candy pineapple are easy, but is a labor of love. What a special treat to receive them! I have always had store bought ones, but I'm sure the homemade version is even better!
Marvellina|What To Cook Today says
Wow..what a labor of love! Wish I could taste candied pineapple. I only made orangettes and it didn't even take that many days!!
mjskitchen says
If I hang a stocking, can I have some? 🙂 I love candied pineapple but have never considered making at home. I'm impressed and your family is very lucky.
Anca says
What a wonderful idea. I wish I've seen this a couple of weeks ago. I'm going to keep it in mind for next Christmas though. The pineapple looks great.
angiesrecipes says
WOuld be wonderful to use them to make a holiday fruit cake 🙂 Thumbs up for you making candied pineapples at home.