The pineapple fruit is native to Hawaii, but most of the pineapple is imported from Thailand, Taiwan, and the Far East. The pineapple is easy to grow and the sweet natural taste and pulpy fiber add to the use of it in a baked dessert. When processed, it has a bright color added to make it appear festive. To keep the fruit longer, it is coated in a fructose slur which gives it a candied covering. this is usually done with a heated sugar mixture that dries and condenses as it cools. When you bake it, it is common to use the candied pineapple as a sweetener and moisturizer for your cakes and cookies. It also adds a spot of bright color to the wonderful baked goods.