Pennant Glace Pineapples
Product Description
Tropical Glace Pineapple has been a customer favorite at Pennant for many years because it is so versatile. This wonderful fruit is great to eat fresh, but is also delicious candied-either eaten on its own as a snack, dipped in chocolate or incorporated into many traditional and new recipes. A popular use for this sweet and chewy fruit is in holiday fruitcakes, used in conjunction with candied cherries and other sweet morsels.
A summertime favorite is a moist and refreshing pineapple upside down cake-perfect for a variety of occasions. If you feel like trying something new with glace pineapple, venture into the kitchen to make our delicious Pineapple Macadamia Nut Bars.
Click here for wonderful candied recipe ideas using Pennant glace fruit.
Glace pineapple has become increasingly popular as a healthy snack food alternative to candy. On its own, glace pineapple is wonderfully sweet with a hint of tartness, and perfectly chewy. It's also great when chopped up and mixed with nuts and other candied fruit as a trail mix. Some of our customers have enjoyed candied pineapple as a salad topper with sliced almonds, or a splashed in a summer cocktail. And, for a twist on an easy, classic dinner dish, try glace pineapple as garnish for roasted chicken or baked ham. The options are almost endless with this tasty and versatile glace fruit.
Pennant Pineapple comes in wedges and slices; it is fat free and gluten free.
To find a grocer or specialty store near you that stocks our Pennant products, go to the store locator or buy online through amazon.com.
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Purchase Glace Pineapples

These products are available in the following sizes. You can purchase them online at Amazon.com or find a grocer near you. Click the link below to be taken to the product page on Amazon.com
Ingredients
Pineapples, Corn Syrup, High Fructose Corn Syrup, Water, Citric Acid, Natural and Artificial Flavor, FD&C Red #40. Preserved with 1/10 of 1% Potassium Sorbate, Benzoate of Soda, Sulphur Dioxide.
Nutritional Information Page
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