Description
Sweet and Spicy Pineapple Cowboy Candy is the recipe you never knew you needed.
Ingredients
Scale
- 2 cups fresh pineapple chunks (or canned, drained)
- 6–8 fresh jalapeños, thinly sliced
- 1 cup granulated sugar
- 1/2 cup apple cider vinegar
- 1/4 cup honey
- 1/2 tsp salt
- 1/4 tsp ground ginger
- 1/4 tsp turmeric (optional, for color)
Instructions
- Prep the Ingredients:
Slice the pineapple into bite-sized chunks if using fresh. Thinly slice the jalapeños, removing seeds for less heat or keeping them for a spicier kick. - Make the Syrup:
In a medium saucepan, combine sugar, apple cider vinegar, honey, salt, ginger, and turmeric. Bring the mixture to a gentle boil, stirring to dissolve the sugar completely. - Cook the Pineapple and Jalapeños:
Add the pineapple chunks and sliced jalapeños to the syrup. Reduce the heat to low and simmer for 15-20 minutes, or until the pineapple is translucent and the jalapeños are tender. - Jar the Candy:
Carefully transfer the hot mixture into sterilized jars, making sure to cover the fruit and peppers with syrup. Leave about 1/2 inch of headspace. - Cool and Store:
Let the jars cool completely before sealing tightly. Store in the refrigerator for up to 3 weeks or process in a water bath for longer shelf life.