Description
A sweet, spicy, and addictive treat, Pineapple Cowboy Candy combines candied jalapeños with juicy pineapple for the perfect topping or snack. Great for burgers, sandwiches, charcuterie boards, or straight from the jar!
Ingredients
Units
Scale
- 1 1/2 lbs fresh jalapeños, sliced into rings (about 4-5 cups)
- 1 cup fresh pineapple, diced (or 1 small can, drained)
- 2 cups granulated sugar
- 1 cup apple cider vinegar
- 1/2 teaspoon turmeric
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 1/2 teaspoon salt
Instructions
Step 1: Prep the Jalapeños & Pineapple
- Wear gloves and slice the jalapeños into thin rings. Remove some seeds for less heat.
- Dice the pineapple into small chunks.
Step 2: Make the Syrup
- In a large saucepan, combine sugar, apple cider vinegar, turmeric, garlic powder, cayenne (if using), and salt. Bring to a simmer over medium heat, stirring until sugar dissolves.
- Add jalapeño slices and pineapple to the syrup. Simmer for 5-7 minutes, stirring occasionally, until jalapeños turn glossy and soften slightly.
Step 3: Jar & Store
- Using a slotted spoon, transfer the jalapeños and pineapple into sterilized jars, filling them nearly to the top.
- Pour the hot syrup over the jalapeños and pineapple, ensuring they’re fully submerged.
- Seal the jars and let cool at room temperature. Store in the refrigerator for up to 3 months or water bath can for long-term storage.
Notes
- For milder heat, soak sliced jalapeños in cold water for 30 minutes before cooking.
- Serving ideas: Serve over cream cheese with crackers, on burgers, tacos, sandwiches, or BBQ meats.
- Canning option: Process sealed jars in a boiling water bath for 10 minutes for shelf-stable storage.