Ingredients
3
cinnamon sticks, broken in half
3
1/4-inch-thick slices peeled fresh ginger
1
1/4-inch-thick slice fresh lemon
1
large pineapple (about 4 1/2 pounds), peeled, cut lengthwise into 8 wedges, cored, cut crosswise into 3/4-inch-thick pieces
Directions
1.
Stir 1 1/2 cups water, sugar, cinnamon sticks, ginger and lemon in heavy large pot over medium heat until sugar dissolves. Bring syrup to boil; cover and simmer 10 minutes to blend flavors. Add pineapple and simmer until pineapple is just translucent, stirring occasionally, about 7 minutes. Transfer pineapple and syrup to bowl. Refrigerate until cold, at least 2 hours. (Can be prepared 2 days ahead. Cover and keep refrigerated.)
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