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Pineapple Cowboy Candy

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A delightful blend of sweet pineapple and spicy jalapeños, perfect as a topping or side dish.

Ingredients

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  • 3 cups fresh or canned pineapple chunks (drained if canned)
  • 1 lb jalapeño peppers, sliced
  • 3 cups granulated sugar
  • 1 cup apple cider vinegar
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon garlic powder
  • Pinch of cayenne pepper (optional, for extra heat)

Instructions

  1. Slice the jalapeño peppers into thin rounds, discarding the stems. Wear gloves to avoid contact with the spicy oils.
  2. In a large saucepan, combine the sugar, apple cider vinegar, turmeric, ginger, garlic powder, and cayenne pepper (if using). Stir over medium heat until the sugar dissolves and the mixture begins to boil. Reduce heat and simmer for about 5 minutes, allowing the syrup to thicken slightly.
  3. Add the pineapple chunks and jalapeño slices to the syrup. Stir gently and cook over medium heat for another 10-15 minutes, until the jalapeños are soft and the pineapple is infused with the sweet and spicy flavors.
  4. Remove the saucepan from the heat and let it cool for a few minutes. Using a slotted spoon, transfer the jalapeños and pineapple into sterilized jars. Carefully pour the syrup over the top to cover the fruit and peppers.
  5. Seal the jars and let them cool at room temperature before refrigerating. Store in the refrigerator for at least 1-2 days before serving to allow the flavors to meld.

Notes

Always wear gloves when slicing jalapeños to avoid irritation. For a milder version, remove seeds from the jalapeños before slicing.

Nutrition

Find it online: https://jointhedinnerparty.com/pineapple-cowboy-candy/

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