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Pineapple Cowboy Candy

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This Pineapple Cowboy Candy is a sweet, spicy, and tangy treat featuring candied jalapeños and pineapple in a sticky syrup. It’s the perfect condiment for burgers, sandwiches, charcuterie boards, or even as a topping for grilled meats!

Ingredients

Scale
  • 1½ cups fresh or canned pineapple chunks (drained if canned)
  • 1 pound fresh jalapeños, sliced into rounds
  • 2 cups granulated sugar
  • 1 cup apple cider vinegar
  • ½ teaspoon salt
  • 1 teaspoon garlic powder
  • ½ teaspoon turmeric (optional, adds color & depth)
  • ½ teaspoon smoked paprika (optional, for a smoky kick)
  • ¼ teaspoon cayenne pepper (optional, for extra heat)

Instructions

1. Prepare the Jalapeños & Pineapple:

  1. Slice the jalapeños into thin rounds, removing seeds for a milder version.
  2. If using fresh pineapple, cut into small chunks.

2. Make the Syrup:

  1. In a medium saucepan over medium heat, combine sugar, apple cider vinegar, salt, garlic powder, turmeric, paprika, and cayenne.
  2. Stir and bring to a gentle boil, then reduce heat to a simmer for 5 minutes, allowing the syrup to thicken slightly.

3. Add the Jalapeños & Pineapple:

  1. Add sliced jalapeños and pineapple chunks to the syrup.
  2. Simmer for 10-15 minutes, stirring occasionally, until jalapeños soften and become glossy.

4. Jar & Store:

  1. Using a slotted spoon, transfer the jalapeños and pineapple to sterilized jars.
  2. Pour the hot syrup over the top, making sure everything is submerged.
  3. Let cool slightly, then seal jars and refrigerate.

5. Serve & Enjoy!

  • For best flavor, let sit in the fridge for 24-48 hours before using.
  • Serve as a topping for burgers, cream cheese & crackers, tacos, or BBQ meats!

 


Notes

  • Storage: Keep in the fridge for up to 3 months.
  • Canning Option: Process jars in a boiling water bath for 10 minutes for shelf-stable storage.
  • Heat Level: Adjust cayenne or remove jalapeño seeds to control spiciness.
  • Extra Thick Syrup? Simmer longer until reduced to a sticky glaze.