Pineapple Cowboy Candy
Pineapple Cowboy Candy is a sweet-heat condiment made with juicy pineapple and sliced jalapeños simmered in a tangy, glossy syrup. This tropical twist on classic cowboy candy adds bold flavor to burgers, tacos, grilled meats, and cheese boards.
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
Flavor deepens after resting for 24 hours. Always use clean utensils to extend shelf life. Adjust jalapeño seeds and sugar levels to control heat and sweetness. Ideal for gifting and summer cookouts.