Candied Pineapple

1. 1

   Dice the pineapple into 1/2-inch (2-cm) pieces.

2. 2

   Mix with the sugar and the vanilla bean in a large, nonstick saucepan or skillet.

3. 3

   Cook over medium heat until the sugar dissolves and the pineapple becomes very juicy and shiny.

4. 4

   Continue cooking the pineapple until most of the liquid is gone; this will take about 20 minutes.

5. 5

   Continue to cook, stirring and turning the pineapple constantly at this point, until the pineapple becomes sticky and the syrup thickens.

6. 6

   Remove from the heat and let the pineapple cool in the pan.

7. 7

   Remove the vanilla bean before serving (it can be rinsed and saved for another use).

8. 8

   Serve warm or at room temperature.

9. 9

   Candied Pineapple can be stored in the refrigerator up to 1 week.

10. 10

    Let it come to room temperature before serving, or rewarm it in a microwave or a saucepan over very low heat.

* Per serving · 4 servings · Values may vary.