Sometimes you just need something warm and cheesy. This Pineapple Cowboy Candy is the perfect topping for your favorite snacks. It brings a tropical twist to classic candied jalapeños. You will love how the fruit balances the spicy peppers naturally.
This recipe is a simple way to preserve your summer harvest. It makes a wonderful gift for friends and family. The Pineapple Cowboy Candy adds a bright pop of flavor to any meal. It is truly a pantry staple you will use often.
Why This Recipe Is a Winner
This recipe is a winner for your next summer BBQ. It is ready in under an hour and tastes amazing. The addition of crushed pineapple adds a fresh, bright flavor. It perfectly balances the heat of the fresh jalapeño peppers.
Your guests will love the unique sweet and spicy combination. It is a great way to use up garden peppers. You can make a big batch to last all winter. This condiment is a total crowd-pleaser at every party.
Simple Method
Making this treat is very simple and straightforward. You just boil a quick syrup and add your peppers. The process is easy enough for any beginner cook. You will feel like a pro once those jars are filled. No fancy equipment is needed besides basic canning jars.
Ingredients You’ll Need
Most of these items are simple pantry staples you already have. Fresh produce makes the best Pineapple Cowboy Candy.
- 2 lbs fresh jalapeño peppers, sliced into 1/4 inch rounds
- 2 cups granulated sugar
- 2/3 cup apple cider vinegar
- 1 cup crushed pineapple, drained of juice
- 1/2 teaspoon turmeric
- 1/2 teaspoon celery seed
- 1 teaspoon granulated garlic
- 1/4 teaspoon cayenne pepper
Step-by-Step
- In a large non-reactive pot, combine the granulated sugar, apple cider vinegar, drained crushed pineapple, turmeric, celery seed, garlic, and cayenne pepper.
- Bring the mixture to a rolling boil over medium-high heat, then reduce the heat and simmer for 5 minutes to dissolve sugar and infuse flavors.
- Add the sliced jalapeño rounds to the pot and increase the heat to bring back to a boil.
- Reduce heat and simmer the jalapeños for exactly 4 minutes until they lose their bright green color and soften slightly.
- Using a slotted spoon, transfer the jalapeño slices and pineapple solids into sterilized half-pint canning jars, leaving 1/2 inch of headspace.
- Increase the heat on the remaining syrup and boil vigorously for 6 to 10 minutes until it reduces to a thick, honey-like consistency.
- Pour the hot syrup over the jalapeños in the jars, maintaining 1/4 inch of headspace.
- Wipe the rims of the jars with a clean damp cloth, apply lids and rings, and process in a boiling water bath for 10 minutes.
Best Ways to Enjoy It
Serve these spicy rounds over a block of cream cheese. They are also incredible on grilled burgers or chicken tacos. Try them on a charcuterie board for your next date night. The sweet and spicy combo is always a hit. Pack them into small jars for easy holiday gifting.
Keep It Fresh
Store your sealed jars in a cool, dark place. They will stay fresh for up to one year. Once you open a jar, keep it in the fridge. The flavors actually get better after sitting for two weeks. Refrigerate after opening to keep the peppers crisp and tasty.
Recipe Tips
- Wear gloves while slicing peppers to protect your skin.
- Don’t skip the turmeric as it adds a golden color.
- Avoid overcooking the peppers so they stay slightly firm.
- Use a slotted spoon to fill the jars with solids.
- For summer picnics, serve this as a hot dog topping.
- Upgrade the flavor by adding a pinch of smoked paprika.
Ways to Switch It Up
- Swap the pineapple for mango for a different tropical taste.
- Use honey instead of sugar for a milder sweetness.
- Add red jalapeños for a festive pop of holiday color.
- Omit the cayenne pepper if you prefer a milder snack.
Common Questions
How hot is this recipe?
The sugar and pineapple mellow the heat significantly. Most people find them more sweet than spicy. They have a pleasant kick that is not overwhelming.
Can I skip the canning process?
Yes, you can make these as refrigerator pickles. Simply follow the recipe and store jars in the fridge. They will last about one month this way.
How do I know the syrup is done?
The syrup should look thick like warm honey. It will coat the back of a spoon easily. It thickens more as it cools in the jar.
I hope this Pineapple Cowboy Candy adds some fun to your summer meals. It is such a treat to have in the pantry. Happy cooking!
— Alex
Ingredients
- 2 lbs fresh jalapeño peppers, sliced into 1/4 inch rounds
- 2 cups granulated sugar
- 2/3 cup apple cider vinegar
- 1 cup crushed pineapple, drained of juice
- 1/2 teaspoon turmeri c
- 1/2 teaspoon celery seed
- 1 teaspoon granulated garlic
- 1/4 teaspoon cayenne pepper
Instructions
- In a large non-reactive pot, combine the granulated sugar, apple cider vinegar, drained crushed pineapple, turmeric, celery seed, garlic, and cayenne pepper.
- Bring the mixture to a rolling boil over medium-high heat, then reduce the heat and simmer for 5 minutes to dissolve sugar and infuse flavors.
- Add the sliced jalapeño rounds to the pot and increase the heat to bring back to a boil.
- Reduce heat and simmer the jalapeños for exactly 4 minutes until they lose their bright green color and soften slightly.
- Using a slotted spoon, transfer the jalapeño slices and pineapple solids into sterilized half-pint canning jars, leaving 1/2 inch of headspace.
- Increase the heat on the remaining syrup and boil vigorously for 6 to 10 minutes until it reduces to a thick, honey-like consistency.
- Pour the hot syrup over the jalapeños in the jars, maintaining 1/4 inch of headspace.
- Wipe the rims of the jars with a clean damp cloth, apply lids and rings, and process in a boiling water bath for 10 minutes.
