- 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.
The syrup and marinated pineapple can be refrigerated separately for up to 1 week.
Contributed By David Wondrich Photo Published