Candied Pineapple
 

Candied Pineapple



submitted by dave

from Washington, D.C.



1 cup granulated sugar

1 (20 ounce) can pineapple slices packed in own

juice, drained and 1/3 cup juice reserved

2 tablespoons light corn syrup



In 3-quart casserole, combine 1 cup sugar, 1/3 cup reserved juice and the

corn

syrup. Arrange five

pineapple slices in single layer over sugar mixture. Microwave on HIGH

8-12

minutes 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.

Re-coat with sugar. Slices will be slightly sticky. Store in airtight

container

with wax paper between

layers no longer than 2 weeks.