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Pineapple Cowboy Candy: Perfect Sweet Kick for Your Meals!

Add a sweet and spicy twist to your meals with Pineapple Cowboy Candy! Juicy pineapple chunks soaked in a tangy, sugary, spicy brine make the perfect condiment or snack.
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Equipment

  • Medium saucepan
  • Canning jars (sterilized, if preserving)
  • Slotted spoon
  • Airtight container (if refrigerating)

Ingredients
  

  • 2 cups fresh pineapple chunks or canned, drained
  • 1 cup sliced jalapeños remove seeds for less heat
  • 3 cups granulated sugar
  • 1 cup apple cider vinegar
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon celery seed
  • 1/2 teaspoon garlic powder

Instructions
 

  • Prepare the Ingredients:
  • If using fresh pineapple, cut it into bite-sized chunks. Slice the jalapeños into thin rings and adjust the seed content to your preferred spice level.
  • Make the Brine:
  • In a medium saucepan, combine the sugar, apple cider vinegar, turmeric, ground ginger, celery seed, and garlic powder. Stir over medium heat until the sugar is completely dissolved and the mixture comes to a gentle boil.
  • Cook the Jalapeños and Pineapple:
  • Add the jalapeño slices to the boiling brine and cook for 4–5 minutes, stirring occasionally.
  • Use a slotted spoon to transfer the cooked jalapeños into the canning jars or a heat-safe container.
  • Add the pineapple chunks to the brine and simmer for an additional 2–3 minutes to infuse the flavors.
  • Combine and Store:
  • Add the cooked pineapple chunks to the jars with the jalapeños, then carefully pour the hot brine over the top, ensuring everything is submerged.
  • Allow the jars to cool to room temperature before sealing and refrigerating.
  • Let It Marinate:
  • For the best flavor, let the Pineapple Cowboy Candy sit in the refrigerator for at least 24 hours to allow the flavors to meld.