Here’s a Pineapple Cowboy Candy recipe — a sweet, spicy, and tangy condiment perfect for burgers, tacos, or charcuterie boards. This is a variation of traditional “cowboy candy” (candied jalapeños), but with pineapple for a tropical twist.
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🍍 Pineapple Cowboy Candy Recipe
Ingredients:
2 cups fresh pineapple, diced small (or canned tidbits, drained)
10–12 fresh jalapeños, sliced into rings (remove seeds for less heat)
1 ½ cups granulated sugar
½ cup apple cider vinegar
1 tsp ground turmeric
½ tsp ground ginger
½ tsp garlic powder
Optional: pinch of salt or red pepper flakes for extra heat
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Instructions:
1. Prep Ingredients:
Slice jalapeños into thin rings.
Dice fresh pineapple (if using fresh).
Wear gloves when handling jalapeños if you’re sensitive.
2. Make the Syrup:
In a saucepan over medium heat, combine sugar, apple cider vinegar, turmeric, ginger, garlic powder, and optional salt.
Stir until sugar is dissolved and mixture is bubbling gently (about 5–7 minutes).
3. Add Jalapeños & Pineapple:
Add jalapeños and pineapple to the syrup.
Simmer for 10–15 minutes, stirring occasionally. The jalapeños will turn a slightly duller green, and the syrup will thicken a bit.
4. Jar It Up:
Use a slotted spoon to transfer pineapple and jalapeños into sterilized jars.
Pour hot syrup over to cover.
Wipe rims, seal with lids, and allow to cool.
5. Store:
Refrigerate for up to 3 months.
For longer shelf life, use proper water bath canning for 10 minutes.
6. Flavor Tip:
Let them sit at least 1 week before eating to allow flavors to develop!