Step 1: Slice and Prep
Wash and slice the jalapeños into thin rings. If you like more heat, leave the seeds in. If not, remove some or all. Drain the pineapple if using canned.

Step 2: Make the Syrup
In a large saucepan, combine sugar, apple cider vinegar, turmeric, ginger, garlic powder, and cayenne (if using). Bring to a boil, then reduce to a low simmer.

Step 3: Simmer the Jalapeños
Add the sliced jalapeños to the simmering syrup. Cook for 4–5 minutes, stirring occasionally.

Step 4: Add Pineapple
Stir in the pineapple chunks and simmer for another 3–4 minutes. The syrup will start thickening slightly.

Step 5: Jar the Candy
Using a slotted spoon, fill sterilized jars with the jalapeños and pineapple. Then ladle the syrup over to cover, leaving about ¼-inch headspace.

Step 6: Seal and Process (Optional)
Wipe the rims of the jars clean, seal with lids, and process in a boiling water bath for 10 minutes to preserve for shelf storage.

Step 7: Cool and Store
Let jars cool completely. Store in the fridge if not water-bath canned. Allow the flavors to meld for at least 24–48 hours before enjoying.