Candied Pineapple Chunks Food

PINEAPPLE SWEET POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter one 9x13 inch baking dish.
• Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain, and transfer to a large bowl to cool. Peel and quarter.
• In a sauce pan, combine pineapple, sugar, cinnamon, ginger, nutmeg and cloves. Bring to boil and reduce heat.
• Arrange potatoes in a single layer in baking dish. Pour sauce over potatoes and bake for 45 minutes.

CANDIED PINEAPPLE

Steps:

• Enjoy.

MOMS CANDIED SWEET POTATOES & PINEAPPLE

Steps:

• 1. In a medium saucepan, add potatoes and 1/2 tsp salt, cover with water. Bring to boil, then reduce to simmer. Cook until fork tender and drain. In another saucepan, add the butter, brown sugar, pinch salt, pineapple juice, cinnamon and nutmeg. Bring to a boil and simmer until thickened some - won't be real thick, more like a glaze. If you want a thicker glaze, add a small amount of corn starch to the pineapple juice before adding. Once sauce is to desired thickness and potatoes are cooked. Add the drained pineapple to the glaze and cook until heated through. Stir in the vanilla. Gently toss the sweet potatoes with the glaze, being careful not to break up potatoes too much. Heat through for a few minutes and pour into a serving dish. Sprinkle with pecans if using. Serve immediately.

PINEAPPLE CANDY OR CRYSTALLIZED PINEAPPLE

Steps:

• Day 1: Peel the pineapple and remove the black spots and the core. Weigh about 500 g/ 1.1 lb of the pineapple and cut it into chunks. Bring a large pot of water to a boil. Once it boils, add the salt. Blanch the pineapple pieces in two batches in the boiling water for about 50 seconds per batch. Remove to a sieve using a slotted spoon, refresh with icy water to stop the cooking process, and drain well in the sieve.
• Make the syrup: Bring water and 5 cups/ 1 kg granulated sugar to a boil. Remove from the heat, add the pineapple to the syrup, cover and let stand for 24 hours. Place a piece of baking/parchment paper directly over the pineapple pieces in the pot; this will prevent them from rising to the surface.
• Day 2: Remove the pineapple pieces from the syrup using a slotted spoon. Place them in a sieve and let drain while you boil the syrup again. Add another ½ cup/ 100 g granulated sugar to the syrup in the pot. Bring to a boil. Remove from the heat and return the pineapple to the pot. Cover again with parchment paper and lid and leave to stand for another 24 hours.
• Day 3: Repeat adding another ½ cup/ 100 g granulated sugar to the syrup in the pot
• Day 4: Repeat adding another ½ cup/ 100 g granulated sugar to the syrup in the pot.
• Day 5: Repeat adding another ½ cup/ 100 g granulated sugar to the syrup in the pot.
• Day 6: Repeat adding another ½ cup/ 100 g granulated sugar to the syrup in the pot. Leave to stand for 48 hours. (Note 1)
• Day 8: Repeat adding another ½ cup/ 100 g granulated sugar to the syrup in the pot. Leave to stand for 48 hours.
• Day 10: Repeat adding another ½ cup/ 100 g granulated sugar to the syrup in the pot. Leave to stand for 4 days.
• Day 14: Remove the pineapple candy from the syrup. Place them on a baking tray lined with baking/ parchment paper. Heat the convection/fan oven to 50 degrees Celsius/ 120 degrees Fahrenheit.Dry in the oven: Place the candied pineapple in the oven and dry for one or two hours. Check a few times in between; the crystallized pineapple pieces should feel dry and not very sticky (maybe just a little bit sticky still).

CANDIED PINEAPPLE SLICES

Steps:

• Bring pineapple juice, sugar, and corn syrup to a boil; cook on medium heat 4 minutes. Add pineapple slices; simmer on low heat, turning frequently, 45 minutes or until translucent.
• Transfer slices to a wire rack set over a baking sheet and bake at 200 degrees until pineapple caramelizes and is less sticky, 60 to 90 minutes. Let cool on rack.

CANDIED PINEAPPLE CHUNKS

Steps:

• Peel pineapple and slice into bite sized chunks.
• In a heavy saucepan bring sugar, water and corn syrup to a boil.
• Add pineapple chunks.
• Cook over low heat until fruit becomes transparent.
• Drain pineapple on rack and allow to dry.
• Store in airtight container.

PINEAPPLE SOFT SERVE WITH SPICY CANDIED COCONUT

Steps:

• For the candied coconut: In a dry skillet or saucepan, toast the coconut over medium-low heat, stirring frequently, until the flakes are mostly golden in color. Remove from the heat and immediately add the chili powder, agave nectar and salt. Stir until the mixture is combined, then let the coconut cool completely before transferring to a bowl.
• For the pineapple soft serve: In a food processor or blender, combine the frozen pineapple, coconut milk, agave, lime juice and salt and pulse until the pineapple is finely chopped. Then process or blend, stopping to scrape down the sides of the bowl/jar as needed, until smooth and airy, 3 to 4 minutes. Serve immediately or transfer to a resealable top plastic bag and freeze until just firm, about 20 minutes. Trim off the corner of the plastic bag and pipe the mixture into serving bowls, soft serve-style. Garnish with the candied coconut and a float of dark rum if desired (and 21+).

PINEAPPLE-GINGER CRUMB CAKE

Steps:

• Heat oven to 350 degrees. Butter a 9-inch springform pan, a 9-by-2-inch round cake pan or a 9-inch square metal pan. Line the bottom of the pan with parchment paper and butter the paper.
• Prepare the pineapple: In a skillet, melt butter over medium-high heat. Add pineapple, brown sugar, allspice and salt, and sauté until pineapple chunks are glossy and lightly browned in spots, 7 to 15 minutes. Set aside to cool.
• Make the crumb topping: In a medium bowl, whisk together flour, brown sugar, almonds, candied ginger, ground ginger, cinnamon and salt. Stir in melted butter, pinching the mixture with your fingers, until 1/2-inch crumbs form. Set aside.
• Make the cake: In a medium bowl, whisk together flour, baking powder, baking soda and salt.
• Using an electric mixer fitted with the paddle attachment or a handheld electric mixer and a large bowl, beat butter and sugar at medium speed until creamy and smooth, about 2 minutes. Beat in eggs, one at a time, until incorporated, then beat in rum and lime zest. Scrape the sides of the bowl with a rubber spatula.
• On low speed, beat in half of the flour mixture until smooth, then beat in the sour cream, scraping down the sides of the bowl as needed. Beat in remaining flour just until incorporated.
• Scrape batter into prepared pan. Scatter cooled pineapple evenly across the surface of the cake. Top with ginger crumb mixture.
• Bake until the center of the cake springs back when lightly touched and a toothpick inserted in the center comes out with just a few crumbs, 45 to 60 minutes. Transfer to a wire rack to cool before serving.