Begin by preparing the pineapple. Cut off the top and bottom, then stand it upright and carefully slice off the skin. Remove any 'eyes' if necessary. Cut the pineapple into small bite-sized chunks, yielding about 3-4 cups. Set aside.

In a medium saucepan, combine the granulated sugar, apple cider vinegar, water, pickling spice, cayenne pepper, and salt. Heat over medium heat, stirring until the sugar is completely dissolved.

Bring the mixture to a gentle boil, then reduce the heat and simmer for 5 minutes to allow the flavors to meld.

Add the diced pineapple to the saucepan and stir to coat the pieces evenly in the syrup. Allow the pineapple to simmer in the syrup for an additional 5 minutes.

Remove the saucepan from heat and let the mixture cool to room temperature.

Once cooled, transfer the pineapple and the syrup into a clean jar or airtight container. Seal and refrigerate for at least 24 hours to develop the flavors. The candy can be enjoyed for up to 2 weeks when stored properly.

Adjust the level of spiciness by increasing or decreasing the cayenne pepper according to your preference.

Pineapple Cowboy Candy can be used as a topping for grilled meats or served alongside cheese for a delightful snack.

If you want to enhance the flavors further, consider adding a few slices of fresh ginger or a splash of rum during the simmering process.