There’s something so nostalgic about keeping a little jar of something sweet and spicy in the fridge for an easy finishing touch. This pineapple cowboy candy brings bright tropical sweetness, a gentle kick, and old-fashioned homemade charm to everything from grilled meats to a simple cheese and cracker plate.
What You’ll Need
1 medium fresh pineapple, peeled, cored, and diced
1 1/2 lbs granulated sugar
3/4 lb apple cider vinegar
1 1/2 tsp red pepper flakes
1/2 tsp ground ginger
Fresh mint leaves, chopped, optional
How to Make It
- Peel and core the pineapple, then cut it into small, even pieces about 1/4–1/2 inch in size.
- In a medium saucepan, combine the sugar, apple cider vinegar, red pepper flakes, and ground ginger.
- Place the saucepan over medium heat and bring the mixture to a gentle boil. Stir until the sugar has completely dissolved.
- Carefully add the diced pineapple and stir gently to coat each piece in the syrup.
- Reduce the heat to low and simmer for about 10 minutes, stirring occasionally, until the pineapple becomes slightly translucent.
- Remove the saucepan from the heat and let the pineapple mixture cool for about 30 minutes. The syrup will thicken as it cools.
- If using mint, stir in the chopped fresh mint once the mixture has cooled slightly.
- Transfer the pineapple and syrup to clean jars or containers. Seal tightly and refrigerate.
- For the best flavor, let the pineapple cowboy candy rest in the refrigerator for at least 24 hours before serving.
Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes | Serves: 32 tbsp
Calories: ~45 per serving | Protein: ~0 g per serving
