Candied Pineapple

Pineapple Rings
supermimicry / Getty Images
  • Total: 55 mins
  • Prep: 10 mins
  • Cook: 45 mins
  • Servings: 20 servings
Nutritional Guidelines (per serving)
137 Calories
0g Fat
36g Carbs
0g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 20
Amount per serving
Calories 137
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 5mg 0%
Total Carbohydrate 36g 13%
Dietary Fiber 1g 3%
Protein 0g
Calcium 8mg 1%
*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 pineapple is a sweet treat that is great for baking and as an edible cake decoration. You can also add it to trail mix for a bit of sweetness. This candied pineapple recipe is a classic that produces sweet, chewy candied pineapple. This is a quick and easy recipe that anyone can follow. 


  • 2 (20-ounce) cans sliced pineapple rounds in heavy syrup
  • 2 1/2 cups sugar, plus 1/2 a cup more (for coating)
  • 1/4 cup light corn syrup

Steps to Make It

  1. Gather the ingredients.

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

  3. Pour the juice into a large, wide skillet, add the 2 1/2 cups of 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.

  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.

  5. Boil the pineapple in the sugar syrup and turn the pieces frequently to make sure they are covered and not sticking together. Cook them 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 or two until the bubbles die down and you can see the rings clearly.

  6. Once translucent, remove the pineapple from the sugar 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.

  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.

  8. Allow them to cool, then roll the rings in granulated sugar to serve.

  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 re-rolled in sugar before serving.