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Add the sliced jalapeños, diced pineapple, sugar, honey, apple cider vinegar, salt, mustard seeds, and turmeric to a medium pot.
Stir to combine and bring the mixture to a boil over high heat. Cook, stirring often, until the jalapeños begin to wrinkle, about 5 minutes.
Transfer the jalapeños and pineapple to a clean jar with a slotted spoon.
Continue to boil the liquid until reduced by about ⅔ and the mixture looks glossy and syrupy, about 20 minutes. Pour the syrup over the jalapeños and pineapple and let cool completely at room temperature.
Cover and refrigerate until ready to use.
The cowboy candy will last up to 3 weeks in the refrigerator.