Candied pineapple slices are a delicious topping to cakes and cupcakes, and can be baked right on top or separately. They are a little sticky, and usually sweet (but if you use really sour pineapple, they may not be so sweet, so make sure you taste your pineapple before making candied pineapple). Surprising as it may seem, sugar isn’t even necessary (unless you’ve got sour pineapple). They can also be used to top vegetarian meat substitutes, like wham, and are delicious to eat just as they are. Whatever you choose to do with them, here’s some simple and easy steps to make them:
- Spray a cookie sheet or baking pan with nonstick cooking spray (or very lightly grease with oil).
- Place pineapple slices, in one layer (meaning, do not overlap) on the cookie sheet/baking pan (If you are using chunks, that’s fine, too. The same principle applies, but I recommend using slices.)
- (Optional) Lightly sprinkle with sugar or other sweetener. I did not have to do this, but those with an extra sweet tooth, or who are using sour pineapple, may want to do this.
- Place in the oven.
- Turn on oven to 350 degrees Fahrenheit.
- After the oven has heated, continue baking for 30-45 minutes.
- The pineapple, when finished, may have a golden brown color, and may be slightly sticky. It should be drier, although it shouldn’t be as dry as dried fruit. It should have almost between a gumdrop candy and a dried pineapple kind of texture.
- Remove from oven. Carefully remove from cookie sheet, while still warm, to use on cakes and other foods, and press on top of whatever you want to put them on, or let cool and eat/place in fridge for later.
Your candied pineapple may not turn golden brown. So long as it’s drier and no longer juicy, but is chewy, it should be fine. That’s the texture you want. It may get golden brown around the edges, at least. I used canned pineapple, but this may also work with fresh. Make sure, if using canned, you drain your pineapple, first.