- 2 cups Demerara sugar
- 8 ounces water
- 3 cups 1/2-inch pineapple chunks
- In a saucepan, stir the sugar into the water. Simmer over low heat, stirring, until the sugar dissolves; let cool. Add the pineapple chunks to the syrup; let stand overnight at room temperature. Strain the syrup, reserving the pineapple.
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