Wash the jalapeños and slice them into even 1/4-inch rings. Wear gloves if your skin is sensitive to the oils, and discard the stems.

In a large pot, combine the sugar, apple cider vinegar, pineapple juice, garlic powder, turmeric, celery seed, ground ginger, and cayenne.

Bring the mixture to a boil over medium-high heat, stirring until the sugar fully dissolves.

Reduce the heat to a simmer and let the syrup cook for about 5 minutes so the flavors have time to come together.

Add the sliced jalapeños and pineapple chunks to the pot. Simmer gently for 4 to 5 minutes, stirring occasionally, until the peppers soften slightly and turn a deeper green.

Using a slotted spoon, transfer the jalapeños and pineapple into clean jars, packing them in fairly tightly.

Return the syrup to a boil and let it cook for another 5 to 6 minutes until it thickens slightly and turns glossy.

Pour the hot syrup over the peppers and pineapple, leaving about 1/4 inch of space at the top of each jar.

Let the jars cool to room temperature, then seal them with lids and refrigerate.

For the best flavor, let the cowboy candy rest in the fridge for at least a week before eating so the pineapple and peppers can soak up the syrup.

Store in the refrigerator for up to 4 weeks. If you want to keep it longer, process the jars in a water bath canner according to standard canning guidelines.