Ingredients
Scale
- 8–10 fresh jalapeños, thinly sliced (seeds and membranes mostly removed for less intense heat)
- 2 (20 ounce) cans of pineapple rings or chunks, drained
- 2 cups granulated sugar
- 1 cup apple cider vinegar (ACV)
- 1 tablespoon garlic powder
- 1 teaspoon ground turmeric
- 1 teaspoon crushed red pepper flakes
- 1/2 teaspoon ground cayenne pepper (optional, for extra spice)
Instructions
- Step 1: Prepare the brine by combining the granulated sugar, apple cider vinegar, garlic powder, turmeric, red pepper flakes, and cayenne pepper (if using) in a large, non-reactive pot or Dutch oven. Bring the mixture to a boil over medium-high heat, stirring until the sugar is fully dissolved.
- Step 2: Add the thinly sliced jalapeños to the boiling brine. Reduce the heat to medium-low and allow the mixture to simmer for exactly 5 minutes, ensuring the jalapeños soften slightly and the flavors meld.
- Step 3: Add the drained pineapple chunks or rings to the jalapeño brine. Allow the mixture to return to a gentle simmer for 3 to 4 minutes; do not overcook, as the pineapple should retain its shape and firmness.
- Step 4: Using a slotted spoon, carefully transfer the pineapple and jalapeños into sterilized pint or quart-sized canning jars, filling them tightly. Leave approximately 1/2 inch of headspace at the top of the jars.
- Step 5: Return the pot of remaining brine to a quick boil, then pour the hot liquid over the contents of the jars, covering the pineapple and jalapeños completely while maintaining the 1/2 inch headspace. Seal the jars with sterilized lids and bands.
- Step 6: Allow the jars to cool completely at room temperature. For the best flavor development, refrigerate the pineapple candy for at least 2 weeks before serving, allowing the sweet and spicy brine to fully penetrate the fruit.
Notes
- For maximum flavor development, wait the full two weeks before tasting, and then store the sealed jars in the refrigerator for up to 6 months for optimal freshness and texture.
- Avoid heating the candy itself, as this can soften the pineapple too much; instead, reserve the leftover sweet and spicy brine to use as a fantastic glaze for grilled chicken or chicken.
- Serve this versatile candy alongside cream cheese on crackers, spooned over grilled brats or hot dogs, or chopped and stirred into pulled chicken sandwiches for a tangy-spicy kick.
- To prevent the brine from becoming too watery and to ensure a perfectly firm texture, lightly pat the drained pineapple pieces dry with a paper towel before adding them to the pot.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American