Cowgirl Candy

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.