Candied Pineapple - pineapple

Method

• Dice the pineapple into 1/2-inch (2-cm) pieces.
• Mix with the sugar and the vanilla bean in a large, nonstick saucepan or skillet.
• Cook over medium heat until the sugar dissolves and the pineapple becomes very juicy and shiny.
• Continue cooking the pineapple until most of the liquid is gone; this will take about 20 minutes.
• Continue to cook, stirring and turning the pineapple constantly at this point, until the pineapple becomes sticky and the syrup thickens.
• Remove from the heat and let the pineapple cool in the pan.
• Remove the vanilla bean before serving (it can be rinsed and saved for another use).
• Serve warm or at room temperature.
• Candied Pineapple can be stored in the refrigerator up to 1 week.
• Let it come to room temperature before serving, or rewarm it in a microwave or a saucepan over very low heat.