Pineapple Cowboy Candy

If you look into my fridge, at anytime of the year, you will always see a jar of homemade pineapple cowboy candy (it’s that good!).

this RECIPE

It actually goes well on so many things! My favorite ways to use it are on burgers, pulled pork sandwiches, tacos and chicken.

However, if you’re looking for a quick, yummy snack, add some on top of a block of cream cheese and eat it with crackers (it also makes a great appetizer for a get together like this).

Also, if you want to learn how to make other ‘cowboy’ favorites, you’ll also be obsessed with this cowboy caviar and this cowboy caviar.

Condiments and Sauces

Cowboy Caviar

Recipes

Cowboy Butter

How to Make Pineapple Cowboy Candy

1. Make the Syrup. In a saucepan, combine apple cider vinegar, sugar, mustard seeds, chili flakes, salt, and ginger. Bring to a boil, then simmer 5 minutes.
   
2. Cook the Fruit and Peppers. Add pineapple chunks and sliced jalapeños. Simmer 10–15 minutes until pineapple looks translucent and syrup thickens slightly.
   
3. Jar & Store. Transfer fruit and jalapenos to sterilized jars, cover with hot syrup, and seal. Cool to room temp, then refrigerate. Keeps up to 3 months.

NOTE: If you’re not a big fan of pineapple, you may also like this pineapple-free cowboy candy recipe.

Make-Ahead and Storage Instructions

To Store: Keep sealed jars in the refrigerator for up to 3 months. Once opened, use within 2–3 weeks for best flavor and texture.

To Freeze: Cool completely, then transfer to freezer-safe ziplock bags. Freeze up to 6 months. Thaw in the refrigerator overnight before using. 

P.S. If you want more spicy jalapeno recipes, make sure to take a look at these: https://nurturedhomes.com/jalapeno-recipes

5 from 3 votes

Pineapple Cowboy Candy

If you look into my fridge, at anytime of the year, you will always see a jar of homemade pineapple cowboy candy (it's that good!).

Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Total Time: 30 minutes mins

Servings: 2 16oz jars

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Equipment

• ▢
  2 large mason jars 16oz

Ingredients 

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• ▢ 1 large pineapple, peeled and chopped into chunks
• ▢ 3 jalapeno peppers, sliced
• ▢ 1 inch ginger
• ▢ 1 ½ cup apple cider vinegar
• ▢ 2 cups sugar
• ▢ 1 tbsp mustard seeds
• ▢ 1 tbsp red chili flakes
• ▢ ½ tsp salt

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Instructions 

• In a saucepan, combine the apple cider vinegar, sugar, mustard seeds, red chili flakes, salt, and sliced ginger.
• Bring to a boil, then reduce the heat and simmer for 5 minutes.
• Add the pineapple chunks and sliced jalapeños, and simmer for 10–15 minutes, until the pineapple becomes translucent and the syrup thickens slightly.
• Remove from heat.
• Using a slotted spoon, transfer the pineapple and jalapeños into sterilized jars.
• Pour the hot syrup over the fruit to cover.
• Seal the jars.
• Let cool to room temperature, then refrigerate.
• Keeps in the refrigerator for up to 3 months.

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