This easy-to-follow recipe shows you how to transform fresh pineapple into deliciously chewy and sweet pineapple candy.
By blending juicy pineapple chunks, simmering the freshly blended pineapple juice with sugar, light corn syrup, and lemon juice, and then stirring in a touch of butter and cornstarch water, you’ll create a thickened slime-like paste. Once cooled and cut into desired shapes, these pineapple candies are ready to be enjoyed.
I don’t usually like fruit candies, due to their excessive sweetness and artificial taste. However, the homemade pineapple candies I made have achieved a remarkable harmony of sweetness, tanginess, and a delightful burst of genuine pineapple flavor. Moreover, the impeccable combination of chewy fruit gummy and crunchy macadamia nuts creates a perfect textural balance.
Let’s dive into the details and learn how to make this irresistible pineapple candy that will surely tantalize your taste buds!
EQUIPMENT
- Kitchen scale (Or measuring cups)
- Blender (Optional if you use store-bought pineapple juice)
- Nonstick pan
- Silicone spatula
- Baking Pan (The smallest one in this 3pc set)
- Parchment paper
Pineapple Candy INGREDIENTS
- 420 g pineapple juice (1¾ cups; I blended fresh pineapple chunks into juice. You can also use store-bought pineapple juice, make sure it says “no sugar added“.)
- 120 g granulated sugar (½ cup)
- 300 g light corn syrup (¾ cups + 2 tbsps + 2 tsps)
- 15 g lemon juice (1 tbsp)
- 50 g unsalted butter (3½ tbsps)
- 80 g cornstarch (½ cup)
- 80 g cold water (⅓ cup)
- 150 g macadamia nuts (1 cup; Can substitute it with other nuts of your choice, such as walnuts, almonds, pistachios, or pecans.)
How to make Pineapple Candy step-by-step
1. Gather ingredients. Peel and cut a pineapple into chunks. Dissolve cornstarch in cold water, stir until smooth to get the cornstarch water. Line a small baking pan with parchment paper.
2. Use a blender to blend the pineapple chunks (approximately half of a regular-sized pineapple) into juice. Skip this step if you’re using store-bought pineapple juice for this recipe.
3. Add 420g pineapple juice, 120g granulated sugar, 300g light corn syrup (karo), and 15g lemon juice to a nonstick pan. Heat the mixture over medium heat while stirring with a spatula until it reaches a simmer.
4. Add 50g unsalted butter to the pan, stir over medium heat until the butter is melted.
5. Lower the heat to medium-low, and slowly pour the cornstarch water into the mixture while continuously stirring with a spatula to avoid any lumps from forming.
6. Once the cornstarch water is added, raise the heat to medium and stir the mixture consistently for approximately 20 minutes or until it thickens to a slime-like consistency.
7. Add 1 cup of macadamia nuts or other nuts of your choice, such as walnuts, almonds, pistachios, or pecans to the pineapple paste. Stir with a spatula until the nuts are evenly distributed.
8. Pour the mixture into a parchment paper-lined baking pan, place another sheet of parchment paper on top, and use a scraper to flatten it. Allow the candy sheet to cool completely in the refrigerator until it becomes firm.
9. Once cooled, remove the parchment paper, and cut the pineapple candy into cuboids or desired shapes.
10. Store in an airtight container in the refrigerator for up to 2 weeks.
My other candy recipes you will also like:
Pineapple Candy
Equipment
- Kitchen scale (Or measuring cups)
- blender (Optional if you use store-bought pineapple juice)
- Nonstick pan
- Silicone spatula
- Baking Pan
- Parchment paper
Ingredients
- 420 g pineapple juice (1¾ cups; I blended fresh pineapple chunks into juice. You can also use store-bought pineapple juice, make sure it says "no sugar added".)
- 120 g granulated sugar (½ cup)
- 300 g light corn syrup (¾ cups + 2 tbsps + 2 tsps)
- 15 g lemon juice (1 tbsp)
- 50 g unsalted butter (3½ tbsps)
- 80 g cornstarch (½ cup)
- 80 g cold water (⅓ cup)
- 150 g macadamia nuts (1 cup; Can substitute it with other nuts of your choice, such as walnuts, almonds, pistachios, or pecans.)
Instructions
- Gather ingredients. Peel and cut a pineapple into chunks. Dissolve cornstarch in cold water, stir until smooth to get the cornstarch water. Line a small baking pan with parchment paper.
- Use a blender to blend the pineapple chunks (approximately half of a regular-sized pineapple) into juice. Skip this step if you're using store-bought pineapple juice for this recipe.
- Add 420g pineapple juice, 120g granulated sugar, 300g light corn syrup (karo), and 15g lemon juice to a nonstick pan. Heat the mixture over medium heat while stirring with a spatula until it reaches a simmer.
- Add 50g unsalted butter to the pan, stir over medium heat until the butter is melted.
- Lower the heat to medium-low, and slowly pour the cornstarch water into the mixture while continuously stirring with a spatula to avoid any lumps from forming.
- Once the cornstarch water is added, raise the heat to medium and stir the mixture consistently for approximately 20 minutes or until it thickens to a slime-like consistency.
- Add 1 cup of macadamia nuts or other nuts of your choice, such as walnuts, almonds, pistachios, or pecans to the pineapple paste. Stir with a spatula until the nuts are evenly distributed.
- Pour the mixture into a parchment paper-lined baking pan, place another sheet of parchment paper on top, and use a scraper to flatten it. Allow the candy sheet to cool completely in the refrigerator until it becomes firm.
- Once cooled, remove the parchment paper, and cut the pineapple candy into cuboids or desired shapes.
- Store in an airtight container in the refrigerator for up to 2 weeks.
Video
hi ms. shi, is there any way to do this without cornstarch? i am afraid i cannot eat it. agar agar maybe?
By using agar agar it will have a delicate jelly-like texture, instead of a chewy gummy texture. We will have to use some kind of starch to make it chewy. You can use potato starch or tapioca starch to substitute the cornstarch. But not agar gar sorry~
Can you use other fruits, perhaps?
Yes, use can substitute the pineapple juice with the same amount of orange juice or strawberry juice.
Do you have to use corn syrup is there any other things I can use?
I made mine with maple syrup instead of corn syrup and it was just as good!
Hello Ms shi, can I substitute the corn syrup, it’s not a available in my location?
This was very nice tasting. I used a can of pineapple with the juice and put it in the blender. I’m sure fresh pineapple would be even tastier. I added a dash of almond extract and a dash of vanilla extract, and used sliced almonds. My only question is whether I cooked it long enough. The candies are firm enough to pick up, but they are kind of only a little more firm than those jello jigglers. I will try them again with strawberries & lemon, I think. Should I have cooked it a little longer, or used a little less liquid, or is this the right result? Oh! I was also confused by the corn syrup amount “3/4 cup + 2 tbs +2 tbs.” I didn’t know what to do with the extra 2+2 tbs, so I omitted them. Can you clarify on the extra 4 tbs of corn syrup? Thanks so much!