A sweet, tangy, and spicy condiment made with fresh pineapple, apple cider vinegar, and red pepper flakes — perfect for topping burgers, tacos, or enjoying straight from the jar.
Prep Time: 15 minutes
Cook Time: 10 minutes
Cool Time: 30 minutes
Total Time: ~55 minutes (plus 24-hour refrigeration)
Servings: About 2–3 cups
Dietary: Vegan, Gluten-Free
Ingredients
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Fresh pineapple – 1 medium, peeled, cored, and diced
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Granulated sugar – 1½ cups
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Apple cider vinegar – ¾ cup
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Red pepper flakes – 1½ tsp
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Ground ginger – ½ tsp
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Fresh mint leaves – optional, for garnish
Instructions
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Prep the pineapple: Peel, core, and dice pineapple into small chunks. Set aside.
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Make the syrup: In a medium saucepan, combine sugar, apple cider vinegar, red pepper flakes, and ground ginger. Stir well and bring to a gentle boil over medium heat.
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Add pineapple: Stir in diced pineapple. Reduce heat to low and simmer for 10 minutes, stirring occasionally, until the fruit absorbs some of the syrup.
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Cool: Remove from heat and let the mixture cool for 30 minutes. Stir in fresh mint leaves if using.
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Jar & store: Transfer pineapple and syrup into sterilized jars. Seal tightly and refrigerate for at least 24 hours to let flavors meld.
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Serve: Use as a topping for burgers, tacos, grilled meats, or enjoy straight from the jar.
Quick Notes & Pro Tips
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Fresh vs. canned: Fresh pineapple gives the best texture and flavor, but canned can work in a pinch.
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Control the heat: Adjust red pepper flakes based on your spice preference.
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Sterilizing jars: Pour boiling water over jars and lids or run them through a dishwasher on the sterilize setting for safe storage.
Why You’ll Love It
This recipe transforms pineapple into a spicy-sweet condiment that’s incredibly versatile. It’s like cowboy candy (candied jalapeños) but with a tropical twist!
Ingredient Details & Substitutions
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Sweetener: Swap granulated sugar with honey or brown sugar for deeper flavor.
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Vinegar: Use white wine vinegar for a slightly different tang.
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Herbs: Add cilantro or basil instead of mint for an herbal twist.
Variations & Serving Suggestions
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Mix with jalapeños: Add sliced fresh or pickled jalapeños for a more authentic “cowboy candy” kick.
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As a glaze: Brush over grilled chicken or pork for a sweet-spicy finish.
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With cheese: Spoon over cream cheese and serve with crackers for an easy appetizer.
Storage & Make-Ahead
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Refrigerate: Keeps in the fridge for up to 2 weeks.
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Freezer-friendly: Store in a freezer-safe container for up to 3 months.
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Make-ahead: Best when refrigerated for at least 24 hours before serving.
FAQs
Q: Can I can this for shelf storage?
A: Yes — follow proper water-bath canning procedures for safe long-term storage.
Q: How spicy is this?
A: Mild to medium heat — add more or fewer red pepper flakes to adjust.
Q: Can I use canned pineapple?
A: Yes, but reduce simmering time to avoid mushy texture.
Personal Note
This recipe came from my love of balancing sweet and spicy flavors — it’s the perfect “condiment meets side dish” that works on everything from grilled chicken to charcuterie boards.
Your turn!
Tried this Pineapple Cowboy Candy? Leave a comment or tag me on social media — I’d love to see how you use it!