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Pineapple Cowboy Candy – Quick Pickled Snack
Youssef Hb

Pineapple Cowboy Candy – Quick Pickled Snack

A tangy, spicy preserved treat blending Mexican and Asian flavors. This sweet, shelf-stable condiment balances pineapple, jalapeño, and ginger with apple cider vinegar for a versatile snack or topping.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: CHARCUTERIE
Cuisine: Mexican-Asian Fusion
Calories: 85
Ingredients Method Notes

Ingredients
  

  • 1 medium fresh pineapple (or canned drained)
  • 2 small jalapeños
  • 1 cup apple cider vinegar (or white vinegar)
  • 2 cups granulated sugar (reduce to 1½ cups for lower sugar)
  • 1 tbsp fresh ginger (or dried)
  • 2 tbsp lemon juice

Method
 

  1. Dice pineapple into ½-inch cubes. Chifonade jalapeños (thin strips), seeds removed for milder heat.
  2. Combine all ingredients in a 6-quart pot. Stir until sugar dissolves (5 minutes).
  3. Bring to a boil over medium-high heat.
  4. Reduce to a simmer. Cook 20–30 minutes until pineapple softens, stirring every 4–5 minutes.
  5. Transfer mixture to sterilized jars using tongs, leaving ½-inch headspace. Seal jars and cool for 2 hours before storage.

Notes

Canned pineapple works well—drain thoroughly.
Use white vinegar as a substitute for apple cider vinegar.
Adjust sugar to taste; reduce for lower sweetness.
Sterilize jars beforehand for long-term storage.
Store in a cool, dark place up to 6 months.