Tangy Sweet Pineapple Preserve

This tropical pineapple jalapeño mix brings summer heat to your kitchen while saving the season's best flavors. The bold mix of juicy pineapple chunks and hot jalapeños makes an irresistible topping that walks the line between sweetness and spice.

I started making this when my garden gave me way too many jalapeños one summer, and now it's my go-to trick for wowing friends at cookouts and family dinners.

Ingredients

• Fresh pineapple: Gives that real tropical sweetness you just can't get from anything in a can
• Jalapeño peppers: Add your choice of heat; grab ones that feel hard with no wrinkles for best results
• Fresh ginger: Brings a spicy kick that works with both the sweet fruit and hot peppers
• Apple cider vinegar: Makes the tangy base; go for the cloudy kind for better flavor
• White granulated sugar: Cuts the heat and helps keep everything fresh longer
• Black mustard seeds: Give a nice crunch and earthy flavor when you bite down
• Chili flakes: Add another layer of heat beyond what the jalapeños bring
• Salt: Boosts all the flavors and helps everything last

Tasty Tropical Heat

Get your stuff ready:

Chop pineapple into even 1-inch chunks making sure to cut out the hard middle part. Slice jalapeños into skinny rings about 1/8-inch thick with or without seeds based on how hot you want it. Chop ginger super small so its flavor gets everywhere.

Mix your pickling stuff:

Throw vinegar, water, sugar, mustard seeds, chili flakes and salt into a thick-bottomed pot. The heavy pot keeps things from burning and spreads heat evenly to melt sugar right.

Cook your liquid:

Turn heat to medium-high and let it bubble away, giving it a stir now and then to help sugar melt completely and stop it from sticking to the sides. Wait for it to get a bit thick.

Toss in fresh stuff:

When your liquid's bubbling good, carefully drop in your pineapple, jalapeños, and ginger. The pot will stop boiling for a minute when you add the cold stuff.

Let it all cook together:

Bring it back to a boil, then turn down the heat so it just bubbles gently for exactly 10 minutes. Don't go longer or your pineapple will turn mushy. Stir it every so often to spread the heat around.

Check if it's right:

Let a tiny bit cool down and try it to see if it's sweet and spicy enough. If you want it sweeter, add more sugar, 1/4 cup at a time, knowing it'll taste stronger after it sits.

Let it cool and pack it up:

Take it off the heat and let it cool all the way in the pot, which might take 1-2 hours. Pour into clean jars with tight lids, making sure the fruit sits below the liquid. The flavor gets even better after a day in the fridge.

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The ginger turns out to be the star ingredient here. I found this out by mistake when I doubled how much I put in once, and it created this amazing warm flavor that changed my whole approach. Now my family asks for this sweet-hot mix at practically every get-together.

Serving Suggestions

This fun topping makes basic dishes taste amazing. Put some next to a block of cream cheese with crackers and watch it vanish at parties. The mix of sweet and spicy tastes great on grilled fish or chicken, adding brightness to every bite. For a surprising breakfast treat, put a spoonful on vanilla ice cream or yogurt—the cool creaminess against the hot-sweet pineapple tastes incredible.

Storage Tips

Always grab with a clean spoon when you're getting some from the jar. It'll stay good in your fridge about three months, though the pineapple might get a bit softer over time. If the liquid starts looking cloudy, it's time to throw it out. Want it to last longer? Process your filled jars in a water bath for 10 minutes (adjust if you live at high altitude), and they'll keep for a year in a cool, dark spot.

Creative Variations

This simple recipe works great as a starting point for trying new things. Try throwing in a cinnamon stick or star anise while cooking for warm flavors that work great in fall and winter. Switch jalapeños for habaneros if you love super spicy food, or use poblanos for a milder version kids might like. Want some citrus kick? Add orange or lime zest to the cooking liquid—this goes really well with seafood and fruity drinks.

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Have fun making this tasty treat, and pay attention to the little things that make it taste so good.

Frequently Asked Questions

→ How long does Pineapple Cowboy Candy keep in the refrigerator?

When kept in a clean, sealed container in your fridge, this sweet-spicy pineapple mix stays good for about 2-3 months. The vinegar and sugar work together to keep it fresh longer.

→ Can I adjust the spice level of this preserve?

You sure can! Want it milder? Just take out the seeds from the jalapeños or use fewer peppers. Need more kick? Throw in extra chili flakes or swap some jalapeños for hotter options like serranos or habaneros.

→ What are some serving suggestions for Pineapple Cowboy Candy?

This tasty mix goes with so many things! Try it on cheese plates next to cream cheese or brie, put it on grilled chicken or pork, add some zing to your tacos or chips, or liven up your everyday sandwich.

→ Can I use canned pineapple instead of fresh?

Fresh pineapple works best, but canned chunks will do in a rush. Go for the kind in juice not syrup, and make sure to drain it well. You might want to add a bit less sugar since canned pineapple is already pretty sweet.

→ Is it possible to can this for longer storage?

You bet! You can water bath can this mix to make it last longer. Just cook it in clean jars with good canning lids for about 10 minutes. Properly sealed jars will stay good in a cool, dark spot for up to a year.

→ What can I substitute for black mustard seeds?

Don't have black mustard seeds? Yellow or brown ones work fine too. Or try something different but still tasty like cumin seeds, fennel, or coriander seeds for a new twist.