Candied Pineapple
Yield
6 servingsPrep
20 minCook
12 minReady
24 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
sugar
|
|
| 20 | ounces |
pineapple
slices, packed in own juice, drained and 1/3 cup juice reserved |
|
| 2 | tablespoons |
light corn syrup
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
sugar
|
|
| 578 | ml/g |
pineapple
slices, packed in own juice, drained and 1/3 cup juice reserved |
|
| 3E+1 | ml |
light corn syrup
|
|
Directions
In 3 qt casserole, combine 1 cup sugar, ⅓ cup reserved juice and the corn syrup.
Arrange five pineapple slices in single layer over sugar mixture.
Microwave on High 8 to 12 min. or until sugar dissolves and slices are glossy and transparent on edges, turning over and rearranging every 4 minutes.
Remove slices to wire rack and cool.
They will become more transparent as they cool.
Add remaining slices to the hot syrup and repeat as above.
When slices have cooled completely, coat with sugar.
Cover with wax paper and let stand on wire rack at least 24 hours to dry.
Recoat with sugar.
Slices will be slightly sticky.
Store in airtight container with wax paper between layers no longer than 2 weeks.
