Cinnamon "Red Hots" Pineapples - cooking recipe

Ingredients

1 (20 ounce) can pineapple chunks
1 (12 ounce) bag red cinnamon candies

Preparation

Open the can of pineapples and drain the juice into a saucepan.
Empty the remaining pineapples in the can into a mason jar or heatproof sealable container.
Empty the bag of cinnamon imperials into the saucepan as well.
Heat on low until the candy has dissolved into the pineapple juice, stirring often. Be patient, this step takes time, don't rush it.
Pour the hot pineapple juice/cinnamon imperial liquid over the pineapples and seal the container.
Put the container in the refrigerator for 5-7 days (or however long it takes the liquid to saturate the pineapple chunks thoroughly.).
Serve cold or at room temperature.
Enjoy!