Description
Pineapple Cowboy Candy is a sweet, tangy, and spicy preserve featuring bite-sized pineapple chunks simmered in a syrup made from sugar, vinegar, mustard seeds, and chili flakes. This versatile treat can be enjoyed chilled as a snack, paired with cheese, or served atop grilled meats for an added burst of flavor.
Ingredients
Scale
Pineapple Cowboy Candy Ingredients
- 1 fresh pineapple, cut into bite-sized chunks
- 2 cups granulated sugar
- 1 cup white vinegar or apple cider vinegar
- 1 tablespoon mustard seeds
- 1 to 2 teaspoons chili flakes (adjust to taste)
Instructions
- Prepare the Pineapple: Cut fresh pineapple into bite-sized chunks to ensure they absorb the syrup well and are easy to serve.
- Make the Syrup: In a large pot, combine the sugar, vinegar, and mustard seeds. Heat over medium heat, stirring constantly until the sugar completely dissolves and the mixture begins to simmer.
- Add Pineapple and Chili Flakes: Add the pineapple chunks and chili flakes to the pot. Adjust the amount of chili flakes according to your preferred heat level.
- Simmer to Infuse Flavors: Let the mixture simmer gently for about 10 minutes, allowing the pineapple to soften slightly and absorb the sweet and tangy syrup.
- Cool the Candy: Remove the pot from heat and allow the pineapple cowboy candy to cool to room temperature.
- Store Properly: Transfer the cooled candy to airtight containers and refrigerate to maintain freshness and enhance flavor.
- Serve and Enjoy: Serve the pineapple cowboy candy chilled either as a standalone snack, alongside cheese, or as a flavorful topping for grilled meats.
Notes
- You can use either white vinegar or apple cider vinegar depending on your taste preference.
- Adjust chili flakes carefully to control the level of spiciness.
- Store the candy in the refrigerator for up to 2 weeks for best quality.
- This recipe works well as a condiment for barbecue dishes or as a unique party snack.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Condiment
- Method: Stovetop
- Cuisine: American
