Description
Pineapple Cowboy Candy is a sweet and spicy candied jalapeño relish made with fresh jalapeños, pineapple, and a tangy apple cider vinegar syrup infused with warm spices. Perfect as a flavorful condiment to elevate burgers, crackers with cream cheese, or BBQ sauces, this vegan and gluten-free recipe combines simple ingredients cooked on the stovetop for an irresistible sweet-heat balance.
Ingredients
Scale
Primary Ingredients
- 2 cups sliced jalapeños (fresh, about 15–20 peppers)
- 1 1/2 cups fresh pineapple chunks (small diced)
- 1 cup apple cider vinegar
- 2 cups granulated sugar
Spices
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground ginger
- 1/4 teaspoon garlic powder
- 1/4 teaspoon mustard seeds
Instructions
- Prepare the syrup: In a medium saucepan, combine apple cider vinegar, granulated sugar, turmeric, ground ginger, garlic powder, and mustard seeds. Bring the mixture to a boil over medium heat, stirring frequently to fully dissolve the sugar and release the flavors of the spices.
- Add jalapeños and pineapple: Stir in the sliced jalapeños and pineapple chunks once the syrup is boiling. Reduce the heat to a gentle simmer and cook for 5 to 6 minutes, allowing the jalapeños and pineapple to soften slightly while absorbing the syrup’s flavors.
- Jar the solids: Using a slotted spoon, carefully transfer the cooked jalapeños and pineapple into clean, sterilized half-pint jars, packing them tightly to maximize the amount per jar.
- Thicken the syrup: Continue boiling the syrup on medium heat for another 5 to 7 minutes until it thickens slightly into a glossy syrupy consistency that will help preserve the contents.
- Fill jars with syrup: Carefully pour the hot syrup over the jalapeños and pineapple in the jars, leaving about 1/4 inch of headspace at the top to allow for expansion.
- Seal and cool: Seal the jars tightly with sterilized lids and allow them to cool at room temperature to ensure proper sealing. Once cooled, refrigerate the jars for up to 3 months or process the jars in a water bath canner for long-term shelf stability.
Notes
- For extra heat, include the jalapeño seeds when slicing the peppers.
- If fresh pineapple is unavailable, canned pineapple chunks can be substituted.
- This candied jalapeño relish pairs wonderfully with cream cheese and crackers, enhances burgers, or can be stirred into BBQ sauces for a spicy-sweet kick.
