Why You’ll Love This Recipe
I love how this cowboy candy brings together tropical sweetness and fiery spice in every spoonful. It pairs beautifully with savory dishes and transforms ordinary meals into something memorable. Whether I’m entertaining guests or prepping for a summer BBQ, this pineapple jalapeño preserve is always a hit.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 2 cups crushed pineapple (fresh or canned, drained)
- 2–3 jalapeño peppers, seeded and finely diced
- 2 cups granulated sugar
- ½ cup apple cider vinegar
- ½ teaspoon mustard seeds
- ¼ teaspoon turmeric
- ¼ teaspoon ground ginger
- Optional pinch of red pepper flakes for extra heat
Directions
- In a medium saucepan, I combine the crushed pineapple, diced jalapeños, sugar, apple cider vinegar, mustard seeds, turmeric, and ground ginger.
- I bring the mixture to a boil over medium-high heat, stirring occasionally until the sugar dissolves.
- I reduce the heat to medium and let it simmer gently for 20 to 25 minutes, stirring frequently, until the mixture thickens and the jalapeños are tender.
- For an extra kick, I stir in a pinch of red pepper flakes during the last 5 minutes.
- I spoon the hot cowboy candy into sterilized jars, leaving about ¼-inch headspace. I seal them with lids and let them cool to room temperature.
- I store the jars in the refrigerator for up to 2 weeks, or I process them in a boiling water bath for 10 minutes to make them shelf-stable.
- I serve this spicy-sweet preserve warm or chilled—it’s fantastic with cream cheese and crackers, over grilled chicken, or added to burgers.
Servings and timing
This recipe makes about 2 cups. Prep time is 10 minutes, cooking time is 25 minutes, and total time is approximately 35 minutes. Each tablespoon contains about 70 kcal.
Variations
Sometimes I mix in a bit of chopped mango or peach with the pineapple for a fruity twist. I’ve also swapped mustard seeds with a dash of whole grain mustard when I want a deeper tang. For more heat, I use serrano peppers instead of jalapeños.
storage/reheating
I keep the jars in the refrigerator for up to 2 weeks. If I water-bath can them, they last for several months in a cool, dark pantry. Once opened, I refrigerate and use within 2 weeks. There’s no need to reheat—I enjoy it straight from the jar.
FAQs
Can I use canned pineapple?
Yes, I drain canned crushed pineapple well before using. It works just as well as fresh.
How spicy is this recipe?
It has a noticeable kick, but it’s balanced by the sweetness. I adjust the heat by using more or fewer jalapeños or adding red pepper flakes.
Can I double the batch?
Absolutely. I double all ingredients and increase the simmering time slightly to ensure it thickens properly.
Is it safe to can this for shelf storage?
Yes, as long as I use proper canning procedures and process the jars in a boiling water bath for 10 minutes.
What can I serve this with?
I love it with cream cheese and crackers, spooned over grilled pork or chicken, added to sandwiches, or as a bold cheese board addition.
Conclusion
This Pineapple Cowboy Candy is my go-to when I want to add bold flavor to a dish. Its mix of sweet, tangy, and spicy notes makes it incredibly versatile and always impressive. Whether I serve it with appetizers or main courses, it never lasts long in my kitchen.
Print
Pineapple Cowboy Candy
- Total Time: 35 minutes
- Yield: About 2 cups
- Diet: Gluten Free
Description
Pineapple cowboy candy blends sweet crushed pineapple with spicy jalapeños and tangy vinegar. A bold, sweet-heat preserve perfect for burgers, meats, or cheese boards.
Ingredients
2 cups crushed pineapple (fresh or canned, drained)
2–3 jalapeño peppers, seeded and finely diced
2 cups granulated sugar
½ cup apple cider vinegar
½ tsp mustard seeds
¼ tsp turmeric
¼ tsp ground ginger
Optional: pinch of red pepper flakes
Instructions
In a medium saucepan, combine pineapple, jalapeños, sugar, vinegar, mustard seeds, turmeric, and ginger.
Bring to a boil over medium-high heat, stirring until sugar dissolves.
Reduce heat and simmer for 20–25 minutes, stirring frequently until thickened.
Add red pepper flakes in the last 5 minutes if desired.
Spoon into sterilized jars, leaving ¼-inch headspace. Seal and cool to room temperature.
Store in refrigerator up to 2 weeks, or process in a boiling water bath for 10 minutes to store long-term.
Notes
Add chopped mango or peach for a fruit twist.
Substitute mustard seeds with whole grain mustard for deeper tang.
Use serrano peppers for extra heat.
Serve over grilled meats, with cream cheese, or on burgers.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Condiment
- Method: Stovetop, Canning (optional)
- Cuisine: American
