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In a large saucepan, combine the diced pineapple, sugar, apple cider vinegar, turmeric, cayenne pepper, ginger, and salt. Stir everything together to mix evenly.
Place the saucepan over medium-high heat and bring the mixture to a boil, stirring constantly to avoid burning. Once the mixture reaches a boil, reduce the heat to low.
Let the mixture simmer on low heat for about 45-60 minutes, stirring occasionally. Continue simmering until the mixture thickens and becomes syrupy.
Remove the saucepan from the heat and let the mixture cool slightly.
Using a slotted spoon, transfer the candied pineapple pieces to a wire rack set over a baking sheet to cool and dry. The pieces should become slightly tacky but not too wet.
Once the pineapple pieces have cooled and become slightly tacky, roll them in additional sugar to coat evenly.
Place the coated pineapple pieces on a parchment-lined baking sheet to set and dry further.
Store the finished Pineapple Cowboy Candy in an airtight container at room temperature for up to two weeks.