Candied Pineapple

Candied Pineapple

The Spruce / Elizabeth Briskin

Prep: 10 mins
Cook: 45 mins
Dry : 8 hrs
Total: 8 hrs 55 mins
Servings: 20 servings
Nutrition Facts (per serving)
136 Calories
0g Fat
35g Carbs
0g Protein
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Nutrition Facts
Servings: 20
Amount per serving
Calories 136
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 3mg 0%
Total Carbohydrate 35g 13%
Dietary Fiber 0g 1%
Total Sugars 35g
Protein 0g
Vitamin C 8mg 39%
Calcium 3mg 0%
Iron 0mg 0%
Potassium 19mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Candied fruits are an excellent treat on their own but also a great addition to other recipes in which a hint of sugar and a fruity touch help bring the flavors together. Think sauces, marinades, vinaigrettes, salads, or chutneys that can accompany savory dishes like lamb, pork, fish, or turkey.

Candied fruits have been a key ingredient over many centuries, as the sugar acts as a preservative and extends the shelf life of products that otherwise would have gone bad in a matter of days. Cherries and citrus peels are the most recognizable candied fruits, but ginger and dates are also common. Our recipe for candied pineapple makes deliciously chewy rings that you can use as an edible decoration, as a side dish to spicy foods, as an ingredient in other dishes, or as a treat on its own.

Many candied fruit recipes take a few weeks for the final product to be ready, but ours is ready in just over an hour with overnight rest to allow them to dry. The product varies in flavor and texture depending on how long the process is undertaken: Pineapple that has been candied in a day will differ from that which has been soaked and dried many times over. Our rings are very sweet, with a distinct pineapple flavor, and have a lovely chewy texture. Store-bought candied pineapple will be drier in texture and appearance and likely filled with additives to extend its shelf life even further. We just use three natural ingredients to make delicious rings that you can keep at hand for an afternoon pick-me-up.


  • 2 (20-ounce) cans pineapple rounds in heavy syrup

  • 3 cups sugar, divided

  • 1/4 cup light corn syrup

Steps to Make It

  1. Gather the ingredients.

    Candied Pineapple ingredients

    The Spruce / Elizabeth Briskin

  2. Drain the pineapple cans and reserve the juice. Measure out 1 1/2 cups of juice. If for some reason you are short, add a little water to make 1 1/2 cups of liquid.

    Drain the pineapple

    The Spruce / Elizabeth Briskin

  3. Pour the juice into a large, wide skillet, add 2 1/2 cups of the sugar and the corn syrup, and turn the heat to medium. Stir until the sugar dissolves and bring the mixture to a slow boil for 4 minutes.

    Pour the juice into a large, wide skillet with sugar and corn syrup

    The Spruce / Elizabeth Briskin

  4. Turn the heat down to low and add the pineapple rings. Try to fit them in a single layer, but if there is not enough room, space them out as much as possible.

    Add pineapple rings to the pineapple juice in the skillet

    The Spruce / Elizabeth Briskin

  5. Boil the pineapple in the sugar syrup and turn the pieces over frequently to make sure they are fully coated in liquid and not sticking together. Cook the rings for about 45 minutes, or until they are entirely translucent. If it is hard to tell, take the pan off the heat for a moment until the bubbles die down and you can see the rings clearly.

    Boil the pineapple in the sugar syrup

    The Spruce / Elizabeth Briskin

  6. Once translucent, remove the pineapple from the syrup and place them on a drying rack to dry off. The syrup can be discarded, or you can save it to use as a drink mixer or to top pancakes or waffles.

    Once translucent, remove the pineapple from the sugar syrup and place them on a drying rack

    The Spruce / Elizabeth Briskin

  7. If you live in a dry climate, the rings can be left out overnight to dry. If you live in a moist climate or want to speed the process up, place the drying rack in an oven set at 200 F for about 30 minutes, or until the pineapple does not feel sticky to the touch.

    Let pineapple rings dry on rack

    The Spruce / Elizabeth Briskin

  8. Allow them to cool off completely if in the oven. To serve, roll the rings in the remaining 1/2 cup of granulated sugar.

    Roll the pineapple rings in granulated sugar to serve

    The Spruce / Elizabeth Briskin

  9. Store candied pineapple in an airtight container at room temperature for up to a week. Depending on the humidity, it might become sticky and need to be rerolled in sugar before serving.

    Candied pineapple in a bowl

    The Spruce / Elizabeth Briskin

  10. Enjoy.

How to Use Candied Pineapple

Eat the rings on their own or try these ideas to make the most out of your candied pineapple rings:

  • Ice cream: Chop a slice or two of candied pineapple and top a bowl of vanilla ice cream with the fruit pieces. Add a spoonful of the leftover syrup and a few nuts to add some crunch.
  • Trail mix: Mix 1 cup of salted peanuts, 1/2 cup of almonds, 1/2 cup of tart cherries, 3 finely chopped candied pineapple rings, 1/2 cup of coconut flakes, 1/2 cup of pepitas, 1/2 cup of golden raisins, and 1/3 cup of salted cashews. Mix well and keep in an airtight container for up to two weeks. Similarly, mix your favorite granola with a few pieces of thinly sliced candied pineapple rings.
  • Parfait: Layer unsweetened Greek yogurt with your favorite granola, a few pieces of thinly sliced candied pineapple rings, and a tablespoon or two of your favorite nuts. Add some maple syrup to sweeten, if needed.
  • Oatmeal: Make your favorite quick oats or overnight oats. Top with a spoonful of granola, some chopped-up candied pineapple rings, and a handful of sunflower seeds.