Hawaiian Cowboy DelightHawaiian Cowboy DelightHawaiian Cowboy Delight

Peggy from the SB Canning page asked me whether or not she could add pineapple chunks to the pickled jalapenos in order to make a sweeter-heat version. By using the same recipe for Cowboy Candy (pickled jalapenos) and adding about 4 or 5 chunks to the bottom of the jars the result is a great combination of flavors. It could also be a dip you can blend in a food processor like the recipe Jennifer made (Cowboy Candy Dip) with cream cheese and serve it at your Hawaiian Luau. Be creative and if you find a great recipe come back and share!

Hawaiian Cowboy Delight

This new jar has the makings of a Hawaiian pizza with Canadian bacon, a quick blend or chop and you have a great quick relish for hamburgers, or just a great appetizer with cream cheese and crackers.
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Appetizer
Cuisine American
Servings 30


  • 1 lb fresh jalapenos
  • 2/3 cup cider vinegar
  • 1 cup chunk fresh or canned pineapple, without juice
  • 2 cups sugar
  • 2 tablespoons mustard seed


  • Slice jalapenos. Mix cider vinegar, sugar, and mustard seed to low boil. Reduce for 5 minutes to a simmer. Addjalapenos at the simmer for 5 minutes more.
  • Load hot sterilized jarswith 4 to 5 chunks of pineapple.
  • Using a slotted spoon add jalapenos first and add liquid filling the jars leaving a 1/4headspace. Remove air bubbles with a rubber spatula or chopstick and refill to headspace if needed.
  • Wipe rims with wet papertowel. Add hot lids/rings and place in water bath canner.
  • Process at a full boil for 15 minutes. Makes 2 pints and 1 half pints or 5 half pints.
Keyword Hawaiian Cowboy Delight