Ingredients
1 medium fresh pineapple, peeled, cored, and diced
1 1/2 cups granulated sugar
3/4 cup apple cider vinegar
1 1/2 teaspoons red pepper flakes (adjust to taste)
1/2 teaspoon ground ginger
Fresh mint leaves (optional, for garnish)
Instructions
- Peel, core, and dice the pineapple into small chunks, setting them aside.
- In a medium saucepan, combine the sugar, apple cider vinegar, red pepper flakes, and ground ginger. Bring the mixture to a gentle boil over medium heat, stirring occasionally.
- Once the syrup begins to boil, add the diced pineapple to the pan. Reduce the heat to low and let the mixture simmer for about 10 minutes, stirring occasionally to ensure the pineapple absorbs the syrup and softens.
- Remove the pan from heat and allow the mixture to cool for about 30 minutes. If desired, add fresh mint leaves for garnish.
- Spoon the pineapple and syrup into sterilized jars, seal tightly, and refrigerate for at least 24 hours to allow the flavors to meld together.
Notes
- This recipe yields approximately 2-3 jars, depending on jar size.
- If you want extra heat, consider adding fresh jalapeños to the mixture.
- The pineapple cowboy candy is best after it has rested for 24 hours in the fridge to develop its full flavor.
- Proper canning techniques can extend the shelf life for long-term storage.
- Store in the refrigerator for up to 2 weeks. Do not freeze.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Simmering
- Cuisine: Tropical
- Diet: Vegetarian
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 12g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
