Pineapple Cowboy Candy is the ultimate sweet-heat condiment that instantly upgrades everyday meals. Juicy pineapple chunks and sliced jalapeños are simmered in a tangy, glossy syrup to create a bold topping that’s equally delicious on burgers, tacos, grilled meats, and cheese boards. This tropical twist on classic cowboy candy delivers irresistible flavor with surprisingly simple preparation.
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Whether you’re new to homemade preserves or love experimenting with spicy condiments, this recipe is easy to follow, customizable, and perfect for gifting or storing.
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Ingredients
- 3 cups fresh pineapple, finely diced
- 1 cup jalapeños, thinly sliced
- 2 cups granulated sugar
- 1 cup apple cider vinegar
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh ginger, grated
- 2 garlic cloves, finely chopped
- 1 teaspoon mustard seeds
- ½ teaspoon turmeric powder
Instructions for Pineapple Cowboy Candy
1. Prepare the Ingredients
- Dice the pineapple into small, even pieces
- Slice jalapeños thinly (remove seeds for less heat)
- Chop garlic and grate fresh ginger
2. Create the Syrup
- In a large saucepan, combine sugar, vinegar, lemon juice, mustard seeds, turmeric, garlic, and ginger
- Bring to a gentle boil over medium heat, stirring until the sugar dissolves
3. Simmer the Fruit & Peppers
- Add pineapple and jalapeños
- Reduce heat and simmer for 15–20 minutes
- Stir occasionally until the mixture thickens and becomes glossy
4. Prepare the Jars
- Sterilize jars and lids in boiling water for 10 minutes
- Allow to dry on a clean towel
5. Jar & Process
- Ladle hot mixture into jars, leaving ¼-inch headspace
- Wipe rims, seal, and process in a boiling water bath for 10 minutes
- Cool completely before storing
Pro Tips
- Wear gloves when slicing jalapeños
- Dice pineapple evenly for consistent texture
- Let the candy rest 24 hours before using for best flavor
- Simmer longer for a thicker, jam-like consistency
Why This Recipe Works
The natural sweetness of pineapple balances the heat of jalapeños, while vinegar adds brightness and depth. Slow simmering allows flavors to fully develop, creating a versatile condiment that’s bold yet balanced.
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Substitutions & Variations
- Milder Version: Remove jalapeño seeds
- Extra Spicy: Add a small amount of habanero
- Tropical Twist: Mix in mango or papaya
- Smoky Flavor: Add smoked paprika
- Herbal Note: Infuse with thyme or rosemary
Make-Ahead, Storage & Reheating Guide
- Make-Ahead: Prepare up to 1 week ahead and refrigerate
- Pantry Storage: Up to 12 months when properly canned
- After Opening: Refrigerate and use within 4 weeks
- Reheating: Warm gently on the stovetop if needed
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Serving Ideas for Pineapple Cowboy Candy
- Spoon over burgers and pulled pork
- Drizzle onto tacos and rice bowls
- Serve with cream cheese and crackers
- Glaze grilled chicken, ribs, or salmon
- Top roasted vegetables or baked sweet potatoes
Nutrition (Per Serving – Estimate)
- Calories: ~60
- Carbohydrates: ~15g
- Sugar: ~14g
- Fat: 0g
- Sodium: Minimal
Values are estimates and may vary.
Frequently Asked Questions
Can I skip the canning process?
Yes. Store the cooled mixture in an airtight container in the refrigerator for up to one month.
Can canned pineapple be used?
Yes, as long as it’s well-drained and packed in juice, not syrup.
How do I reduce the heat level?
Remove seeds and membranes from the jalapeños or increase the pineapple ratio.
Can the sugar be reduced?
Yes, but reducing sugar may affect thickness and shelf stability.
How do I know the jars sealed properly?
The lid should not flex when pressed after cooling.
Pineapple Cowboy Candy is a bold, sweet-spicy condiment that transforms ordinary dishes into unforgettable meals. Easy to make, versatile, and packed with flavor, it’s perfect for entertaining, gifting, or keeping on hand for instant meal upgrades.
Once you try it, you’ll find endless reasons to keep a jar ready.
Pineapple Cowboy Candy
Equipment
- Large saucepan
- cutting board
- sharp knife
- sterilized glass jars with lids
- ladle
- water bath canner or large pot
Ingredients
- 3 cups fresh pineapple, finely diced
- 1 cup jalapeños, thinly sliced
- 2 cups granulated sugar
- 1 cup apple cider vinegar
- 2 tbsp fresh lemon juice
- 1 tbsp fresh ginger, grated
- 2 cloves garlic, finely chopped
- 1 tsp mustard seeds
- 1/2 tsp turmeric powder
Instructions
- Dice the pineapple into small, even pieces. Thinly slice the jalapeños, removing seeds if desired. Chop the garlic and grate the ginger.
- In a large saucepan, combine sugar, apple cider vinegar, lemon juice, mustard seeds, turmeric, garlic, and ginger. Bring to a gentle boil, stirring until sugar dissolves.
- Add the pineapple and jalapeños. Reduce heat and simmer for 15–20 minutes, stirring occasionally, until thickened and glossy.
- Sterilize jars and lids in boiling water for 10 minutes. Allow them to dry on a clean towel.
- Ladle the hot mixture into jars, leaving 1/4-inch headspace. Wipe rims, seal, and process in a boiling water bath for 10 minutes. Cool completely before storing.
Notes
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