Pineapple Candy

Ingredients

• 420 gpineapple juice
• 120 g (½ cup)granulated sugar
• 300 g (¾ cup plus 2 tablespoons plus 2 teaspoons)light corn syrup
• 15 g (1 tablespoon)lemon juice
• 50 g (3½ tablespoons)unsalted butter
• 80 g (½ cup)cornflour
• 80 g (⅓ cup)cold water
• 150 gmacadamia nuts

Instructions

1. 1

   Prepare the ingredients

   Gather the ingredients. Peel and cut a pineapple into chunks if making the juice from fresh fruit. Stir the cornflour into the cold water until smooth, then line a small baking tin with baking parchment.

2. 2

   Blend the pineapple

   Blend the pineapple chunks, about half a regular-sized pineapple, until they become juice. Skip this step if using shop-bought pineapple juice.

3. 3

   Simmer the mixture

   Put 420 g pineapple juice, 120 g granulated sugar, 300 g light corn syrup and 15 g lemon juice in a non-stick pan. Heat over a medium heat, stirring with a spatula, until the mixture reaches a simmer.

4. 4

   Melt in butter

   Add 50 g unsalted butter and stir over a medium heat until it has melted.

5. 5

   Add cornflour water

   Reduce the heat to medium-low. Slowly pour in the cornflour water, stirring continuously with a spatula to prevent lumps.

6. 6

   Thicken the paste

   Once all the cornflour water is incorporated, raise the heat to medium. Stir consistently for about 20 minutes, or until the mixture thickens to a slime-like consistency.

7. 7

   Stir in the nuts

   Add 150 g macadamia nuts and stir with a spatula until they are evenly distributed through the pineapple paste.

8. 8

   Cool the candy

   Pour the mixture into the prepared tin. Cover with another sheet of baking parchment and use a scraper to flatten it. Refrigerate until completely cool and firm.

9. 9

   Cut into pieces

   Once the candy has cooled, remove the parchment and cut it into cuboids or other shapes you like.

10. 10

    Store the candy

    Keep the candy in an airtight container in the refrigerator for up to 2 weeks.

What is pineapple candy?

Pineapple candy is a fruit-based confection made by cooking pineapple juice with sugar and a thickener until it sets into a chewy, cuttable slab. This American-style version combines the fruit’s tang with sweet corn syrup and folds in macadamias for crunch.

The method is straightforward, but the mixture needs steady stirring as it thickens. That helps the cornflour disperse and gives the finished candy a more even texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 82 calories, 0g protein, 0g carbs, 0g fat.

The pineapple, sugar, corn syrup and cornflour provide most of the carbohydrates; butter and macadamias contribute much of the fat, while the nuts also provide some protein. Pair a piece with fresh fruit and a protein-containing food to make a more balanced snack.

Choosing the ingredients

Pineapple juice: Freshly blended pineapple gives the candy its fruit flavour; shop-bought juice is a convenient alternative. Use 420 g of juice either way.

Corn syrup: Light corn syrup contributes sweetness and helps create the sticky, chewy paste. Lemon juice adds a little sharpness to balance the sweet ingredients.

Macadamias: The recipe uses 150 g of macadamias, which add a buttery crunch. Chop larger nuts if you want smaller pieces throughout the slab.

Getting a smooth mixture

Cornflour water: Stir the cornflour into cold water until smooth before adding it. Pour it into the pan slowly while stirring, rather than tipping it in all at once.

Steady stirring: Keep the spatula moving as the paste cooks, especially after adding the cornflour mixture. Scrape across the base and into the corners so the mixture thickens evenly.

Knowing when it is ready

Texture: The mixture should become thick and slime-like after about 20 minutes of stirring over a medium heat. The method relies on this visual cue rather than a stated temperature.

Setting: Flatten the hot paste in the lined tin, then chill it until completely firm before cutting. If it is still soft or sticky in the centre, leave it in the refrigerator for longer.

Allow time to cool

The stated total time is 30 minutes, including the active cooking time, but the recipe also needs refrigerator time for the candy to cool and firm. Plan for that setting time before serving; no exact chilling duration is specified.

Cutting the slab while warm can make the pieces lose their shape. Wait until it is fully cool, then use a sharp knife for neat cuts.

Serving ideas

Serve the candy in small pieces as a sweet snack alongside tea or coffee. Its chewy texture and crunchy nuts also make it a handy addition to a mixed sweet platter.

For a more balanced plate, pair a piece with fresh fruit or serve it after a meal that includes a source of protein.

Recipe notes & tips

• Line the tin before you start cooking so it is ready for the hot paste.
• Mix the cornflour with cold water until no dry lumps remain.
• Pour the cornflour water in gradually while stirring continuously.
• Scrape the bottom and sides of the pan as the mixture thickens.
• Let the slab become completely firm in the refrigerator before cutting.
• Use a sharp knife to make clean, even pieces.

Variations

• Swap the nuts: Use walnuts, almonds, pistachios or pecans instead of macadamias.
• Make smaller pieces: Cut the firm slab into bite-sized cubes for easier serving.
• Use shop-bought juice: Skip blending and measure out 420 g pineapple juice.
• Change the shape: Cut the set candy into strips or other shapes instead of cuboids.

Common mistakes to avoid

• Lumpy cornflour: Mix it with cold water until smooth before adding it to the pan.
• Adding the slurry too quickly: Pour it in slowly while stirring to help prevent lumps.
• Stopping the stirring: Keep stirring during cooking so the paste thickens evenly.
• Cutting too soon: Chill the candy until completely firm before slicing.
• Using an unlined tin: Line the tin with baking parchment so the set slab can be lifted out.

How to store

Store the cut candy in an airtight container in the refrigerator for up to 2 weeks. The recipe does not give instructions for freezing or reheating.

Frequently asked questions