Summer is finally here and the grill is calling your name. You need something special to top those burgers. This pineapple cowboy candy is the sweet and spicy spark your meals have been missing.
It delivers a bright, tropical heat that wows every guest. You will love how simple it is to whip up a batch. It is the perfect companion for your next sunny backyard gathering.
Why You’ll Love This Recipe
This recipe is a total game-changer for your summer parties. It combines golden pineapple with spicy jalapeños for a perfect flavor balance. It feels fancy but uses very simple, affordable ingredients.
You can make this ahead of time to save stress. It stays fresh in your fridge for weeks. Your friends will definitely ask you for the secret recipe after one bite.
Simple Cooking Steps
Making this sweet preserve is much easier than it looks. You just simmer the ingredients until they turn glossy and tender. Even if you are new to preserving, you can do this easily.
The prep is quick and the cooking is mostly hands-off. You only need one large pot to make the magic happen. Within an hour, you will have beautiful jars of liquid gold.
Ingredients You’ll Need
Most of these items are likely already in your pantry or fridge. Fresh peppers and canned pineapple make a budget-friendly duo that tastes like a dream.
- 1 pound fresh jalapeño peppers, sliced into 1/4-inch rounds
- 20 ounces canned pineapple tidbits, drained with 1/4 cup juice reserved
- 1.5 cups granulated sugar
- 0.5 cups apple cider vinegar
- 0.25 teaspoon ground turmeric
- 0.25 teaspoon celery seed
- 1 teaspoon garlic powder
- 0.25 teaspoon cayenne pepper
Step-by-Step Directions
- In a large stainless steel saucepan, combine the sugar, apple cider vinegar, reserved pineapple juice, turmeric, celery seed, garlic powder, and cayenne pepper.
- Bring the mixture to a boil over medium-high heat, then reduce heat and simmer for 5 minutes until the sugar is fully dissolved.
- Add the sliced jalapeños and drained pineapple tidbits to the boiling syrup.
- Return to a boil, then lower heat and simmer for exactly 4 minutes to soften the peppers.
- Using a slotted spoon, transfer the jalapeños and pineapple pieces into sterile glass jars, leaving approximately 1 inch of headspace.
- Increase the heat under the remaining syrup and boil vigorously for 6 to 8 minutes until it reaches a thick, syrupy consistency.
- Pour the reduced hot syrup over the peppers and pineapple in the jars, leaving 1/4 inch headspace.
- Remove air bubbles, wipe the rims of the jars, and apply lids. Allow to cool to room temperature before refrigerating for at least 24 hours before consumption.
Best Ways to Enjoy It
My favorite way to serve this is over a block of cream cheese. It makes an instant appetizer for any summer potluck. Simply serve it with salty crackers and watch it disappear.
It also tastes amazing on grilled chicken or fish tacos. You can even spoon it onto a juicy burger for a tropical twist. Set the jars out at your next BBQ and enjoy the compliments.
How to Store Leftovers
Keep your jars in the refrigerator to stay fresh and crisp. They will last for up to three weeks if kept cold. The flavor actually gets better with time as it sits.
Always use a clean spoon when scooping from the jar. This helps prevent any spoilage and keeps the syrup clear. If you want to gift them, just add a cute ribbon!
Tips for Best Results
- Wear gloves while slicing the jalapeños to protect your hands.
- Do not skip the 24-hour resting period in the fridge.
- Avoid overcooking the peppers or they might become too mushy.
- Use a stainless steel pot to prevent a metallic taste.
- Add a handful of fresh summer berries for a colorful twist.
- Double the batch if you are heading to a big potluck.
- Make sure your jars are sterile before filling them up.
Ways to Switch It Up
- Swap the pineapple for mango chunks for a different tropical vibe.
- Use honey instead of sugar for a more natural sweetness.
- Mix in some red jalapeños for a beautiful festive look.
- Try using mild bell peppers if you prefer no spice at all.
Common Questions
How spicy is this recipe?
The sugar and pineapple juice balance the heat very well. It has a nice kick but is not overwhelming for most people. You can remove the seeds for a milder version.
Can I use frozen pineapple?
Yes, you can use frozen pineapple if you thaw it first. Make sure to drain it well before adding to the pot. The texture will be very similar to canned.
I hope this sweet and spicy treat brings a little extra sunshine to your summer table. It is so rewarding to share something homemade with the people you love. Happy cooking!
— Lidia
Pineapple Cowboy Candy
Ingredients
- 1 pound fresh jalapeño peppers, sliced into 1/4-inch rounds
- 20 ounces canned pineapple tidbits, drained with 1/4 cup juice reserved
- 1.5 cups granulated sugar
- 0.5 cups apple cider vinegar
- 0.25 teaspoon ground turmeric
- 0.25 teaspoon celery seed
- 1 teaspoon garlic powder
- 0.25 teaspoon cayenne pepper
Instructions
- In a large stainless steel saucepan, combine the sugar, apple cider vinegar, reserved pineapple juice, turmeric, celery seed, garlic powder, and cayenne pepper.
- Bring the mixture to a boil over medium-high heat, then reduce heat and simmer for 5 minutes until the sugar is fully dissolved.
- Add the sliced jalapeños and drained pineapple tidbits to the boiling syrup.
- Return to a boil, then lower heat and simmer for exactly 4 minutes to soften the peppers.
- Using a slotted spoon, transfer the jalapeños and pineapple pieces into sterile glass jars, leaving approximately 1 inch of headspace.
- Increase the heat under the remaining syrup and boil vigorously for 6 to 8 minutes until it reaches a thick, syrupy consistency.
- Pour the reduced hot syrup over the peppers and pineapple in the jars, leaving 1/4 inch headspace.
- Remove air bubbles, wipe the rims of the jars, and apply lids. Allow to cool to room temperature before refrigerating for at least 24 hours before consumption.
