Candied Pineapple and Jalapenos (Canning Recipe)

A tropical twist on classic cowboy candy that’s sweet, spicy, and dangerously addictive. Here’s how to make and can it safely, with lots of pictures for each step. I get that this sounds a little weird, but you have to try it.

If you’ve ever made cowboy candy, you already know how fast a jar disappears. Ours never makes it more than a couple of weeks. So naturally, I had to go and make it even better.

This version swaps in fresh pineapple alongside the jalapeños, and the combination is strangely perfect. The pineapple gets tender and sweet in that vinegar syrup, the jalapeños bring the heat, and together it’s a spoonable, sweet-and-spicy situation that you’ll want to put on everything.

We’re talking cream cheese and crackers. Grilled chicken. Pulled pork sandwiches. Rice bowls. Okay let’s do this.

what You’ll Need

A few things to know before you start: use fresh pineapple if you can. Canned pineapple has extra liquid and gets too soft during processing. And please use 5% acidity apple cider vinegar. (This is a canning safety thing, not a flavor thing.)

• 4 cups granulated sugar
• 1 teaspoon canning salt
• ½ teaspoon turmeric (optional, this adds a golden color without changing the flavor)
• 1 teaspoon mustard seed
• ½–1 teaspoon red pepper flakes (more for extra heat)
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 cups apple cider vinegar (must be 5% acidity)
• 1 medium pineapple, peeled, cored, and chopped (about 4 cups)
• 2 cups jalapeños, sliced or chopped

Instructions

Step One: Make the Syrup

In a large stainless steel or non-reactive pot, combine the sugar, canning salt, turmeric (if using), mustard seed, red pepper flakes, garlic, and ginger. Pour in the apple cider vinegar and stir well. Bring to a boil over medium heat, stirring until the sugar dissolves.

Then reduce the heat to low and simmer uncovered for 30 minutes, stirring occasionally. This builds the sweet-and-spicy base that everything cooks in.

Step Two: Prepare Jars

Take alllll your canning stuff and get it laid out now. You’ll start feeling flustered if you’re dealing with giant pots of boiling water and looking for your ladle.

While the syrup simmers, wash your jars, lids, and rings in hot soapy water. Place the jars in your water bath canner, fully submerged, and bring to a simmer (about 180°F).

Keep them hot until you’re ready to fill. Set the lids and rings aside.

Step Three: Add the Pineapple and Jalapeños

Add the chopped pineapple and sliced jalapeños to the simmering syrup. Return to a gentle boil and cook for 5 minutes, stirring occasionally.

Isn’t it pretty?

Step Four: Fill the Jars

One by one, take the hot jars out of the canner. Using a canning funnel, ladle the hot pineapple mixture into the jars, leaving ½ inch headspace.

Run a chopstick or bubble remover through each jar to eliminate air bubbles, and adjust headspace if needed.

Wipe the rims with a clean, moist towel. Place the lids on top and tighten the rings until they’re fingertip tight. This means snug but you can still open with your fingertips.

Step Five: Process

Make sure there’s at least an inch of water covering the filled jars in the canner. Bring to a rolling boil, covered, and process for 15 minutes for half-pint jars (20 minutes for pint jars).

After processing, turn off the heat, remove the lid, and let the jars sit in the canner for 5 minutes. This helps prevent siphoning. Then remove the jars and place them on a towel-lined surface. Do not disturb for 24 hours. You’ll hear them seal as they cool.

Step Six: Check Seals and Store

After 24 hours, check your seals. The lids should not flex when pressed.

Remove the rings, wipe the jars clean, label them, and store in a cool, dark place.

Storage Instructions

Sealed jars: Store in a cool, dark place like a pantry or cupboard. Properly processed jars will keep for 12–18 months (always follow the manufacturer’s recommendations).

Opened jars: Refrigerate after opening and use within 3–4 weeks for best quality.

Pro tip: For the best flavor, let the jars sit for at least 1–2 weeks before cracking one open. This gives the pineapple and peppers time to fully absorb the syrup.

Serving Ideas

This goes with more than you’d think.

• Spoon over cream cheese with crackers (the classic)
• Top grilled chicken or pork chops
• Add to burgers or pulled pork sandwiches
• Stir into rice bowls
• Use as a glaze for shrimp

Troubleshooting and FAQs

More Slightly Weird Canning Recipes

• Got extra jalapeños? These crisp pickled jalapeños are the perfect way to preserve them with a crunch.
• For another tropical canning recipe, try this pineapple mango salsa.
• Love the sweet-and-heat combo? This hot pepper jelly is incredible over cream cheese too.
• And if you want a chunkier relish vibe with jalapeños, check out this jalapeño relish — bold, garlicky, and great on burgers.

Printable Recipe