Description
Pineapple Cowboy Candy is a bold and flavorful twist on a Southern classic, combining juicy pineapple with spicy jalapeños in a tangy, sweet syrup. It’s vibrant, just the right amount of spicy, and endlessly versatile — perfect on burgers, tacos, grilled meats, and even cheese boards. Easy to make and impossible to forget, this sweet heat belongs in every fridge. Make a batch today and give your meals a tropical kick!
Ingredients
1 fresh pineapple, peeled, cored, and cut into chunks (about 3–4 cups)
3–4 jalapeños or serrano peppers, thinly sliced (adjust to preferred heat level)
1 cup apple cider vinegar
1½ cups granulated sugar
1 tablespoon grated fresh ginger (or ½ teaspoon ground ginger)
½ teaspoon red pepper flakes (optional, for extra heat)
¼ teaspoon salt
Instructions
Prepare the Syrup
In a medium saucepan, combine apple cider vinegar, sugar, ginger, salt, and red pepper flakes (if using). Stir over medium heat until sugar dissolves. Bring to a gentle boil, then simmer for 2–3 minutes to infuse flavors.Add Pineapple and Peppers
Stir in pineapple chunks and sliced jalapeños. Simmer for 5–7 minutes, until pineapple softens slightly and peppers turn glossy.
Jar and Cool
Using a slotted spoon, transfer the pineapple and peppers to a clean mason jar. Pour the hot syrup over the top to cover completely. Let cool to room temperature before sealing with a lid. Refrigerate and let sit at least 12 hours before serving for best flavor.
Notes
For less heat, use fewer peppers or remove seeds and membranes.
Want it spicier? Add more jalapeños or substitute with serranos or habaneros.
Letting the jar rest overnight before eating allows the flavors to fully develop.
Keeps in the fridge for up to 3 weeks. Can also be water-bath canned for longer shelf life.
Delicious served over grilled meats, tacos, sandwiches, cream cheese, or as part of a charcuterie board.