This Sweet and Spicy Pineapple Cowboy Candy is a fun treat that brings a zesty twist to your taste buds! With sweet pineapple and a kick of spice, it’s perfect for snacks or topping on dishes.
Honestly, who knew pineapple could be so exciting? I love putting it on creamy cheese or even eating it straight from the jar—it’s just that good! 🍍✨
Key Ingredients & Substitutions
Pineapple: Fresh pineapple gives the best taste and texture. If fresh is hard to find, you can use canned pineapple, but make sure it’s packed in juice, not syrup, to keep it from being too sweet.
Jalapeño Peppers: Adjust the amount based on how spicy you like it. If you want less heat, try using bell peppers instead for a milder flavor, or you could substitute with banana peppers for a slightly sweeter kick.
Sugar: While granulated sugar is standard, you can try using coconut sugar for a deeper flavor. However, be mindful that it might alter the color and sweetness a bit.
Apple Cider Vinegar: This is great for tanginess. If you don’t have it, white vinegar can work, but it might not add the same depth of flavor. Lemon juice is another option if you’re in a bind!
Fresh Herbs: Cilantro adds freshness, but if you’re not a fan, you can leave it out or use parsley instead. Some people enjoy mint here as a wild twist!
How Do You Get the Right Thickness for Cowboy Candy?
Getting the right thickness is key to making this candy. After mixing all ingredients, the cooking time allows the flavors to develop and the liquid to reduce. Here’s how to nail that syrupy texture:
- Simmer the mixture uncovered over medium heat. This allows steam to escape, which helps thicken the sauce.
- Stir frequently to prevent sticking. Once it begins to bubble, you’re on the right path!
- To test, place a spoonful on a cold plate. It should gel and wrinkle slightly when you push it.
Remember, it will thicken more as it cools, so don’t worry if it seems a bit loose at first!
How to Make Sweet and Spicy Pineapple Cowboy Candy
Ingredients You’ll Need:
For the Candy:
- 4 cups fresh pineapple, finely chopped
- 2 cups granulated sugar
- 1 cup apple cider vinegar
- 1 tablespoon pickling salt or kosher salt
- 1 teaspoon ground turmeric (optional, for color)
- 2 to 3 jalapeño peppers, thinly sliced (adjust for preferred heat)
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon ground ginger or 1 tablespoon freshly grated ginger
- 1 garlic clove, minced (optional)
- 1/4 cup finely chopped fresh cilantro or parsley (optional, for fresh flavor and color)
Time Needed:
This delightful recipe takes about 15 minutes to prepare and roughly 45-60 minutes to cook. You’ll need additional time for cooling and jar sealing, but it’s largely hands-off once it’s cooking. Perfect for a fun weekend project!
Step-by-Step Instructions:
1. Prepare the Pineapple:
Start by peeling, coring, and finely chopping the fresh pineapple into small bits. The smaller the pieces, the better they will absorb the flavors and hold up in the mixture.
2. Combine Ingredients:
In a large, non-reactive pot (like stainless steel or enamel), toss in your chopped pineapple, granulated sugar, apple cider vinegar, and salt. This is where the magic begins!
3. Add Flavor:
Now, stir in ground turmeric (if you want that pretty color), minced garlic, grated ginger, jalapeño slices, and crushed red pepper flakes. Give it a good mix to combine all the flavors. Let it rest for about 10-15 minutes to help the sugar dissolve.
4. Bring to a Boil:
Heat the pot over medium-high heat until it starts to boil. Remember to stir regularly to avoid anything sticking to the bottom!
5. Simmer It Down:
Once boiling, reduce the heat to low and let it simmer uncovered. Keep stirring every so often, and cook until the mixture thickens and becomes syrupy—this should take about 45-60 minutes.
6. Check for Doneness:
To see if it’s ready, drop a small spoonful on a chilled plate. If it gels up and wrinkles when you push it, then you’re good to go!
7. Final Touches:
If you like, mix in your chopped fresh herbs for a pop of flavor just before ladling it into jars.
8. Can It Up:
Carefully spoon the hot cowboy candy into sterilized canning jars. Leave a bit of space at the top (about 1/4 inch), wipe the rims, and seal them with sterilized lids and rings. To preserve, process the jars in a boiling water bath for 10 minutes.
9. Cool and Store:
Remove the jars from the water and let them cool completely. As they cool, they will continue to thicken. Store them in a cool, dark place. After opening, keep them in the refrigerator.
Now you can enjoy this Sweet and Spicy Pineapple Cowboy Candy as a tasty condiment on cream cheese, crackers, grilled meats, or in your sandwiches. The balance of sweetness and a touch of heat is irresistible!
FAQ for Sweet and Spicy Pineapple Cowboy Candy
Can I Use Canned Pineapple Instead of Fresh?
Yes, you can use canned pineapple, but make sure it’s packed in juice instead of syrup for better flavor. Drain it well and chop it before using, as canned pineapple tends to be softer than fresh.
How Can I Adjust the Spice Level?
You can easily adjust the spice by using fewer or no jalapeños. For a milder version, consider using banana peppers or bell peppers instead. If you love extra heat, add more jalapeños or even some habaneros!
How Should I Store Leftovers?
Store your cowboy candy in sterilized jars in a cool, dark place for up to a year. Once opened, refrigerate it, and it should last for about a month. Just make sure the jars are sealed tightly!
Can I Make This Recipe Vegan?
Absolutely! This recipe is already vegan-friendly, but if you’re concerned about any additional ingredients or serving suggestions, just ensure they meet your dietary preferences. It’s a delicious, plant-based treat!
