Cowgirl Candy is a sweet and spicy candied jalapeño and pineapple condiment that balances heat with brown sugar and vinegar. It's equally good eaten straight from the jar or spooned over cream cheese as a crowd-pleasing appetizer.
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Slice jalapeños into approximately 1/2-inch rounds. You can remove the seeds for less heat or leave them in.
In a medium saucepan, combine brown sugar, granulated sugar, apple cider vinegar, salt, ground turmeric, garlic powder, and crushed red pepper flakes.
Bring the mixture to a boil over medium-high heat and cook for 5 minutes, stirring occasionally.
Add the sliced jalapeños to the boiling syrup and cook for another 5 minutes.
Using a slotted spoon, remove the jalapeños from the saucepan and place them in a large bowl.
Continue to boil the remaining syrup for another 6 to 8 minutes until it has thickened slightly.
Remove the syrup from the heat and let it cool completely.
While the syrup cools, cut the fresh pineapple into bite-sized chunks.
Add the pineapple chunks to the bowl with the cooked jalapeños and toss to combine.
Transfer the jalapeño and pineapple mixture to a large, clean mason jar.
Pour the cooled syrup over the mixture in the jar, ensuring everything is submerged.
Seal the jar tightly, give it a gentle shake to combine, and refrigerate for at least a few hours before serving.
Store in an airtight container in the refrigerator for up to 3 weeks, or process in sterilized jars using standard canning methods for shelf-stable preservation.
Store in an airtight container in the refrigerator for up to 3 weeks, or preserve in sterilized jars for longer shelf life using standard canning methods.
Fresh pineapple works best for texture and flavor. Frozen pineapple will soften more during cooking but is acceptable if thawed and well-drained first.
The heat level is moderate and balanced by the brown sugar and vinegar. Reduce red pepper flakes or remove jalapeño seeds for a milder version.
Serve as a snack, over cream cheese with crackers, alongside grilled meats, or as a topping for pulled pork or tacos.
No—a large pot or saucepan is all you need to simmer and cook the candy.
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