In a medium saucepan, combine 1 cup of apple cider vinegar, 1 cup of granulated sugar, and ½ cup of brown sugar over medium heat. Stir in ½ teaspoon of garlic powder, 1 teaspoon of ground ginger, a pinch of turmeric, ¼ teaspoon of salt, and if desired, ½ teaspoon of crushed red pepper flakes. Bring the mixture to a boil, stirring occasionally until dissolved and bubbly, about 5 minutes.

Once your syrup is boiling, carefully add 1 can of drained pineapple chunks to the saucepan. Reduce the heat and let it simmer gently for 15 to 20 minutes until the syrup thickens and the pineapple becomes glossy.

After simmering, remove from heat. Spoon the hot pineapple and syrup mixture into sterilized jars, pack well but not overflowing. Let cool for about 30 minutes, then seal and refrigerate.

For optimal flavor, let your Pineapple Cowboy Candy sit for a full 24 hours before serving.