Begin by peeling, coring, and chopping the fresh pineapple into small, bite-sized chunks. Next, slice the jalapeños, discarding the seeds if you prefer a milder flavor.

In a large pot, mix together the prepared pineapple, sliced jalapeños, apple cider vinegar, granulated sugar, ground ginger, and lemon juice. Stir well to ensure that the sugar begins to dissolve and the flavors meld together.

Place the pot over medium heat and bring the mixture to a gentle simmer. Stir occasionally to prevent sticking, and allow it to cook for about 30-45 minutes until thickened.

Once the mixture has thickened, remove it from the heat and prepare your sterilized jars. Carefully pour the hot Pineapple Cowboy Candy into the jars, leaving about half an inch of headspace.

Wipe the rims of the jars clean with a damp cloth, place the lids on each jar, and cool them undisturbed for 12-24 hours to seal properly.