Cowboy Candy with Pineapple

Pineapple Candied Jalapeños, a twist on the classic Cowboy Candy, is the perfect jalapeño relish with a fruity kick for the festive season. It has the ideal balance of sweet, tangy, and spicy. This easy jalapeño recipe uses just 5 basic ingredients, including a bunch of spicy peppers and fresh pineapple, and only takes 25 minutes to prep.

Candied jalapeños with pineapple can be used as a delicious glaze for pork or chicken recipes or layer this sweet and spicy combination over cream cheese for an effortless holiday dip recipe.

Ingredients required to make cowboy candy with pineapples.

Ingredients

Here are the ingredients required to make Candied Jalapeños recipe with pineapples. See the recipe card below for the full details.

  • Fresh Jalapeño Peppers – you can use any fresh pepper. Serrano, fresno and banana peppers are great options.
  • White Sugar
  • Apple Cider Vinegar – you can sub in white vinegar, if that’s what you have on hand.
  • Pineapple – fresh or canned diced pineapple work.
  • Granulated Garlic

More Jalapeno Peppers Recipes: Red Pepper JellyCaptain Rodney’s DipPickled Peppers, and Cranberry Jalapeno Dip.

How To Make Candied Jalapenos with Pineapples

Here’s how to make cowboy candy with pineapple. For the full details, see the recipe card below.

Slice The Jalapeños –  Throw on a pair of gloves and use a pairing knife or mandoline to slice the pepper into 1/4-inch rounds.

Make The Syrup – Boil the syrup ingredients in a large saucepan for 5 minutes.

Make The Peppers – Add the jalapeno slices to the sauce pan and boil for 5 minutes. Do not start the timer until a roiling boil is achieved.

Side by side photo showing candy syrup in a pan with jalapenos added.

Create Layers – Transfer 1/4th of the peppers to a sterile canning jars using a slotted spoon. Add 1/4th of the diced pineapples. Repeat until the jar is filled, leaving about 1/4″ at the top.

Boiling Syrup –  Boil the remaining liquid until it turns syrupy. Pour the hot syrup over the peppers and pineapple in the mason jars.

side by side photo showing mason jar filled with peppers and then syrup getting poured into the jar.

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Marinate – Let the jars come to room temperature. Refrigerate for a minimum of 1 week for the best flavor and texture.

Uses For Candied Jalapenos

A versatile spicy condiment, candied jalapeños will add a spicy kick to many of your favorite dishes and appetizer recipes

  • Candied Jalapeno Dip – Layer over smoked cream cheese; pair with crackers, and bread.
  • Smoked Queso – Throw in this popular cheese dip!
  • Charcuterie Boards – Adds a spicy-sweet kick to cheese boards. Serve with Pickled Peaches.
  • Bean Recipes – Add them to beans, like Smoked Baked Beans with pineapple.
  • Grilled Meat – Use as a marinade or sauce for beef, pork, or even chicken wings.
  • Lil Smokies or Meatballs – Sauce up for an easy holiday appetizer.
Cooked green peppers in a silver sauce pan.

Tips From Darcey’s Kitchen

I’ve made candied jalapenos for close to 20 years and are sharing all my tips. Here are a few things to keep in mind when making:

  • Always wear gloves when handling spicy jalapeño slices.  
  • Seeds in or seeds out? As with many spicy jalapeños recipes, it’s up to you. It won’t affect the recipe other than the texture of the seeds.
  • Don’t start the timer until the syrup comes to a full rolling boil. Don’t shortchange the cook time.
  • Try and let your jars of cowboy candy develop for 3-4 weeks in the refrigerator before enjoying, if possible. You can absolutely wait just a week, but a good month really brings out the texture and flavor.
  • Don’t throw away the leftover syrup. You can use it for another batch or add it to chili, cocktails, etc.
Candied jalapenos with pineapple in a mason jar.

Variations

Pepper Options – While fresh jalapeños are traditional, you can use any other hot peppers: red jalapeno, serrano peppers, banana peppers, fresno chilis, and bell peppers are good options.

Smoked Jalapeños – Smoke the jalapeños before slicing for even more flavor! Go easy on the level of smoke.

Chopped Peppers – Chop the peppers vs. slicing for more of a relish texture.

Storage

  • An open jar of cowboy candy lasts up to 3 months when properly refrigerated
  • Canned candied jalapeños can keep for up to a year when stored in a cool, dry place. 

I’d love to hear how you’re planning on using your cowboy candy with pineapple! Share your ideas and recommendations below.

Cowboy candy with pineapple in a mason jar.

Cowboy Candy with Pineapple

Thin slices of jalapeño and juicy pineapple chunks are marinated in a sweet simple syrup to create Cowboy Candy with Pineapple. It’s a nice riff off of the classic Cowboy Candy.

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Prep Time: 15 minutes
Cook Time: 15 minutes
Marinating: 7 days
Total Time: 7 days 30 minutes
Servings: 32 oz
Calories: 314kcal
Author: Darcey Olson

Equipment

Ingredients

  • 2 lb fresh jalapeño peppers, thinly sliced (*Note 1)
  • 3 cups white sugar
  • 1 cup apple cider vinegar
  • 1 tsp granulated garlic powder
  • 1 tsp chili powder
  • tsp ground turmeric powder
  • 1-1½ cups diced pineapple, fresh or canned (*Note 2)

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Instructions

  • Cut the jalapeño peppers into 1/8″ round slices.
  • In a large sauce pan, add the sugar, vinegar, garlic powder, turmeric, and chili powder, and bring to a rolling boil over high heat. Once boiling, reduce the heat and simmer until the mixture has a thick syrup consistency, approx. 5 minutes.
  • Add the jalapeno slices to the sauce pan and toss to coat. Raise the heat to return to a hard boil. Once a rolling boil is achieved, immediately reduce the heat again and simmer for 4-5 minutes. Do not start the timer until a roiling boil is achieved.
  • Using a slotted spoon, fill the canning jars 1/4 of the way full with the peppers. Add a thin layer of diced pineapples. Repeat until the jar is filled, leaving about 1/4″ at the top.
  • Bring the syrup to a boil one last time to thicken (approx. 5 minutes).
  • Ladle the syrup over the jalapeños until the syrup reaches about 1/4″ from the top.
  • Store in an airtight container in the refrigerator for up to 3 months. Let the jalapeños marinate for a minimum of one week, before enjoying. (*Note 3)

Notes

Note 1 – Any hot peppers will work in this recipe. Serrano and fresno peppers are great options.
Note 2 – I prefer fresh pineapple as it tends to keep it’s shape a bit better, but canned pineapple is just fine. 
Note 3 – Try and let your jars of cowboy candy develop for 3-4 weeks in the refrigerator before enjoying, if possible. You can absolutely wait just a week, but a good month really brings out the texture and flavor.

Nutrition

Calories: 314kcal | Carbohydrates: 79g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 167mg | Fiber: 2g | Sugar: 77g | Vitamin A: 611IU | Vitamin C: 67mg | Calcium: 9mg | Iron: 1mg

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