Ingredients
Scale
- 2 cups fresh pineapple, diced (about 1 small pineapple)
- 6–8 fresh jalapeños, sliced into rings (remove seeds for less heat)
- 2 cups granulated sugar
- 1 cup apple cider vinegar
- 1 tsp turmeric
- ½ tsp ground ginger
- ½ tsp garlic powder
- ¼ tsp crushed red pepper flakes (optional for extra spice)
Instructions
- Dice the pineapple and slice the jalapeños into thin rings. If you prefer a milder candy, remove some or all of the jalapeño seeds.
- In a medium saucepan, combine the sugar, apple cider vinegar, turmeric, ground ginger, garlic powder, and crushed red pepper flakes (if using). Stir and bring the mixture to a gentle boil over medium heat.
- Once the syrup is bubbling, stir in the diced pineapple and jalapeño slices. Reduce heat and simmer for 10–15 minutes, until everything softens and the syrup thickens slightly.
- Carefully spoon the pineapple and jalapeños into sterilized jars. Pour the hot syrup over the top, leaving about ½ inch of headspace. Wipe the rims clean and seal with lids.
- Let the jars cool to room temperature before transferring to the fridge. For best flavor, let it sit for 24 hours before enjoying.
Notes
Store sealed jars in the fridge for up to 3 months. For long-term storage, process jars in a boiling water bath for 10 minutes to make shelf-stable. Can also be frozen in freezer-safe containers.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Condiments
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 45
- Sugar: 9g
- Sodium: 1mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Keywords: pineapple, cowboy candy, jalapeño, canning, sweet and spicy