📝 About This Recipe
Inspired by the traditional Greek 'Glyko tou Koutaliou,' these candied pineapple tidbits are a tropical transformation of the classic spoon sweet. Fresh pineapple chunks are slow-simmered in a concentrated citrus syrup until they become translucent, jewel-like morsels with a tender, chewy bite. This preserve captures the vibrant essence of summer, offering a sophisticated balance of intense sweetness and bright acidity that elevates any pantry.
🥗 Ingredients
The Fruit Base
- 1 large Fresh Pineapple (ripe but firm, peeled, cored, and cut into 1/2-inch tidbits)
- 3 cups Granulated Sugar (extra fine preferred)
- 1.5 cups Filtered Water
Aromatic Infusion
- 2 tablespoons Lemon Juice (freshly squeezed)
- 2 strips Lemon Zest (removed with a vegetable peeler)
- 1 piece Cinnamon Stick (3-inch length)
- 1 whole Star Anise (adds a subtle licorice depth)
- 1/2 pod Vanilla Bean (split and seeds scraped)
- 1 pinch Sea Salt (to balance the sugars)
Finishing Touches
- 2 tablespoons Light Corn Syrup (prevents crystallization during long-term storage)
- 1/4 teaspoon Citric Acid (optional, for extra tang and preservation)
👨🍳 Instructions
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1
Prepare the pineapple by removing the crown, base, and skin. Ensure all 'eyes' are removed before slicing into 1/2-inch rings, removing the tough core, and cutting into uniform tidbits.
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2
In a heavy-bottomed stainless steel pot, combine the granulated sugar, water, and light corn syrup over medium heat.
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3
Stir gently until the sugar is completely dissolved and the liquid is clear. Bring the mixture to a light simmer.
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4
Add the pineapple tidbits to the syrup along with the lemon zest strips, cinnamon stick, star anise, vanilla bean (seeds and pod), and a pinch of salt.
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5
Reduce the heat to low. The goal is a very gentle simmer; do not let the syrup reach a hard boil, as this will toughen the fruit.
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6
Cook the fruit uncovered for about 45-55 minutes. Periodically skim off any white foam that rises to the surface to ensure a crystal-clear syrup.
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7
Monitor the pineapple: the tidbits are ready when they look translucent and 'heavy,' meaning they have absorbed the sugar and are no longer floating high on the surface.
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8
Stir in the fresh lemon juice and citric acid (if using). Increase the heat slightly for 2-3 minutes to allow the syrup to thicken to a 'soft thread' consistency (about 220°F/104°C on a candy thermometer).
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9
Remove the pot from the heat. Use a slotted spoon to discard the cinnamon stick, star anise, lemon zest, and vanilla pod.
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10
Allow the preserves to cool in the pot for 15 minutes. This 'resting' period allows the fruit to fully plump up with the thickened syrup.
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11
Ladle the hot tidbits and syrup into sterilized glass jars, leaving 1/2 inch of headspace.
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12
Wipe the rims clean, seal tightly, and allow to cool completely at room temperature before refrigerating or processing in a water bath for long-term shelf storage.
💡 Chef's Tips
Always use fresh pineapple; canned versions are too soft and will disintegrate during the long candying process. If the syrup thickens too much before the fruit is translucent, add 1/4 cup of water and continue simmering on lower heat. Use a wide, shallow pot rather than a deep one to encourage even evaporation and better syrup clarity. To test the syrup set, place a small spoonful on a chilled plate; if it wrinkles when pushed with a finger, it is perfect. Avoid over-stirring once the fruit is in the pot to keep the tidbits whole and beautiful.
🍽️ Serving Suggestions
Serve a single spoonful over a dollop of thick, cold Greek yogurt for an authentic Mediterranean treat. Drizzle the golden syrup and fruit over vanilla bean panna cotta or coconut rice pudding. Pair with a sharp, salty cheese like Manchego or aged Pecorino for a stunning charcuterie board addition. Use as a sophisticated garnish for a 'Mai Tai' or 'Old Fashioned' cocktail. Mix into a bowl of warm morning oatmeal with toasted macadamia nuts.