Recipe Detail Page

Trim half of a fresh pineapple and cut into large cubes. Add pineapple, 2 cups (500 mL) granulated sugar and 2 cups (500 mL) water to a medium saucepan. Bring to a boil then reduce heat and let mixture simmer until very tender and pineapple flavour infuses into syrup, about 20 minutes. Let cool slightly. Transfer mix to a blender and pulse lightly. Using the back of a ladle, swirl and push through a sieve into a sterilized jar. Add 1 tsp (5 mL) flaky sea salt and stir to mix. Keep leftover pineapple purée in the fridge (up to 4 days) for another use, like stirred into yogurt.