Directions
Prep the ingredients
Chop the pineapple into small, bite-sized pieces.
Slice the jalapeños thinly (wear gloves if you’re sensitive to spice).
Bring the syrup to a boil
In a large saucepan, combine the sugar, apple cider vinegar, turmeric, ginger, garlic powder and chili flakes (if using).
Bring the mixture to a gentle boil, stirring, until the sugar is completely dissolved.
Simmer the jalapeños and pineapple
Add the sliced jalapeños to the syrup and simmer for 5 minutes.
Stir in the pineapple chunks and cook for another 10 minutes, until coated and slightly softened.
Packaging and storing
Using a slotted spoon, transfer the pineapple and jalapeños to sterilized jars, leaving about 1/2 inch of headroom.
Pour the hot syrup over the mixture until completely covered, being careful not to create any air bubbles.
Seal the jars
Wipe the rims of the jars clean, then place the lids and rings on.
Seal jars in a boiling water bath for 10 minutes (optional for longer storage).
Cooling and Storage
Allow jars to cool on a towel-lined surface. Once sealed, store in a cool, dark place for up to 6 months.
Let Pineapple Cowboy Candy sit for at least a week before opening to allow flavors to meld.
Uses
Spread cream cheese on crackers and garnish with a spoonful of this candy.
Use as a glaze for grilled chicken or pork.
For a sweet and spicy kick, add it to charcuterie platters.
Enjoy your Pineapple Cowboy Candy!
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