Description
Pineapple Cowboy Candy is a sweet, tangy, and spicy preserve made by simmering fresh pineapple chunks in a syrupy blend of sugar, vinegar, mustard seeds, and chili flakes. This versatile treat can be enjoyed chilled as a snack, paired with cheese, or used as a flavorful topping for grilled meats.
Ingredients
Scale
Ingredients
- 2 cups fresh pineapple, cut into bite-sized chunks
- 1 cup sugar
- 1/2 cup vinegar (white or apple cider)
- 1 tablespoon chili flakes (adjust to taste)
- 1 tablespoon mustard seeds
Instructions
- Prepare the Pineapple: Cut fresh pineapple into bite-sized chunks, ensuring they are uniform in size for even cooking and syrup absorption.
- Make the Syrup: In a large pot, combine sugar, vinegar, and mustard seeds. Place over medium heat and simmer, stirring occasionally, until the sugar dissolves completely and the mixture becomes fragrant.
- Add Pineapple and Chili Flakes: Add the pineapple chunks and chili flakes to the pot. Adjust the chili flakes quantity depending on your preferred heat level.
- Simmer the Mixture: Let the mixture simmer gently for about 10 minutes, allowing the pineapple to soak up the spicy-sweet syrup and the flavors to meld.
- Cool the Cowboy Candy: Remove the pot from heat and let the pineapple candy cool to room temperature. This cooling helps the syrup thicken slightly.
- Store Properly: Transfer the cooled cowboy candy into airtight containers and refrigerate to preserve freshness and enhance flavor.
- Serve: Enjoy the pineapple cowboy candy chilled as a sweet and spicy snack, paired with cheeses, or as a zesty topping on grilled meats.
Notes
- You can use either white vinegar or apple cider vinegar based on your taste preference.
- Adjust chili flakes to control the spice level; start with less and add more if desired.
- Store the candy in the refrigerator and consume within 2 weeks for the best flavor and quality.
- This recipe is great for making ahead and gifting in jars.
