The sweet-tart taste of candied pineapple spiked with real vanilla makes a lovely accompaniment paired with any tropical fruit–flavored ice cream or sorbet. Be sure to cook the pineapple long enough so the juices and sugar mingle together and caramelize to a dark amber color for maximum flavor.
If you wish to use canned pineapple, use 4 cups (600 g) of diced pineapple, drained, from unsweetened pineapple packed in its own juice.
Recipe information
Yield
makes about 2 cups (600 g)
Ingredients
Preparation
Step 1
Dice the pineapple into 1/2-inch (2-cm) pieces. Mix with the sugar and the vanilla bean in a large, nonstick saucepan or skillet. Cook over medium heat until the sugar dissolves and the pineapple becomes very juicy and shiny.
Step 2
Continue cooking the pineapple until most of the liquid is gone; this will take about 20 minutes. Continue to cook, stirring and turning the pineapple constantly at this point, until the pineapple becomes sticky and the syrup thickens.
Step 3
Remove from the heat and let the pineapple cool in the pan. Remove the vanilla bean before serving (it can be rinsed and saved for another use). Serve warm or at room temperature.
Storage
Step 4
Candied Pineapple can be stored in the refrigerator up to 1 week. Let it come to room temperature before serving, or rewarm it in a microwave or a saucepan over very low heat.
