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Place cubed pineapple in a food processor and pulse until finely chopped (but not pureed).
Place pineapple in a large stock pot along with Cowboy Candy, lemon juice, butter, crushed red pepper flakes, and Sure-Jel fruit pectin.
Bring to a boil over high heat, stirring often. Add sugar, stir, and return to a rolling boil. Boil hard for 1 minute.
Remove from heat and ladle jelly into prepared mason jars. Cover with rings and lids and process in boiling water bath for 10 minutes.
Remove jars from boiling water bath and let sit on your kitchen counter-top for 24 hours. Jars are sealed when button in the middle of the lid is fully depressed.
Once jars are sealed, slightly shake them from time to time to evenly distribute pineapple and pepper pieces throughout the jelly.
Store jars on pantry shelf for up to one year. Refrigerate any opened jars.