Candied Pineapple Slices


Use these glistening candied fruits to garnish the Hummingbird Cake.


  • 2 cans sliced pineapple, drained, plus 1 ½ cups reserved juice

  • 2 ½ cups sugar

  • ¼ cup light corn syrup


  1. 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.

  2. 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.

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