01 -
Peel, core, and cut the fresh pineapple into small, bite-sized chunks. Set aside while you prepare the syrup. The size of your chunks will affect both the cooking time and the final texture, so aim for about 1/2-inch pieces.
02 -
In a medium saucepan, combine the granulated sugar, apple cider vinegar, red pepper flakes, and ground ginger. Stir well to begin dissolving the sugar and distributing the spices evenly throughout the liquid.
03 -
Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring occasionally until the sugar has completely dissolved and the mixture begins to bubble around the edges.
04 -
Add the prepared pineapple chunks to the boiling syrup mixture. Reduce the heat to low and let everything simmer together for about 10 minutes, stirring occasionally to ensure the pineapple is evenly coated and cooking.
05 -
Remove the saucepan from heat and allow the mixture to cool for approximately 30 minutes. If using mint leaves for added flavor, stir them in during this cooling period.
06 -
Transfer the cooled pineapple mixture, including all of the syrup, into clean, sterilized jars. Seal the jars tightly and refrigerate for at least 24 hours before using to allow the flavors to fully develop and meld together.
07 -
After resting, your Pineapple Cowboy Candy is ready to serve! Use it as a topping for burgers, tacos, or grilled meats, or simply enjoy it straight from the jar as a sweet and spicy treat.