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Pineapple Cowboy Candy Chicken Wings Recipe taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Pineapple Cowboy Candy in Your Pressure Cooker

This pineapple cowboy candy is a sweet, spicy, and tangy condiment made in a pressure cooker that transforms fresh pineapple, jalapeños, and ginger into sticky perfection in under 15 minutes.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Soup
Cuisine Mexican
Servings 8 servings
Calories 35 kcal

Equipment

  • 1 Pressure cooker

Ingredients
  

Main Ingredients

  • 1 Pineapple ripe, peeled and cored, chopped into chunks
  • 3 Jalapeños thinly sliced
  • 1.5 inch Fresh ginger peeled and chopped fine
  • 2 cups Apple cider vinegar
  • 2 cups Water
  • 1 cup White granulated sugar
  • 1 tablespoon Black mustard seeds
  • 1 tablespoon Chili flakes
  • 0.5 teaspoon Salt

Instructions
 

Instructions

  • Peel and core your pineapple, then chop it into small chunks. Slice jalapeños and ginger fine.
  • Pour apple cider vinegar, water, and sugar into pressure cooker and stir over medium heat until sugar dissolves.
  • Add pineapple, jalapeños, ginger, mustard seeds, chili flakes, and salt. Stir to combine.
  • Seal lid, set to high pressure. When pressure builds, reduce to low and cook for 8 minutes.
  • Allow natural release of pressure. Do not quick release.
  • Open lid, stir gently. Let cool before storing in jars. Refrigerate or can for later.

Notes

Let chill overnight for even better flavor. Goes great over cream cheese, toast or grilled meat. Keep refrigerated for up to 2 weeks or can for long-term storage.