This is just a tropical note on a well known canned candied jalapenos recipe. It is still spicy but has a hint of the tropics and they are great. Float some of these in a jalapeno martini or a pineapple jalapeno margarita at your next game day and tell them cowboy up!!
1Slice jalapenos. Mix cider vinegar, sugar, and mustard seed to low boil. Reduce for 5 minutes to a simmer. Add jalapenos at the simmer for 5 minutes more. Load hot sterilized jars with 4 to 5 chunks of pineapple. Using a slotted spoon add jalapenos first and add liquid filling the jars leaving a 1/4 headspace. Remove air bubbles with a rubber spatula or chopstick and refill to headspace if needed. Wipe rims with wet paper towel. Add hot lids/rings and place in water bath canner. Process at a full boil for 15 minutes.
2Note: I drain the liquid and leave the majority of the seeds out of the jars but you can put them in. If you like it even milder then by all means split jalapenos in half and take out the seeds and ribs.