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Combine vinegar, brown sugar, white sugar, salt, turmeric, garlic powder, and red pepper in a saucepan and bring to a boil, stirring frequently. Boil for 3 to 5 minutes.
Add jalapeno slices and return to a boil. Reduce heat slightly and simmer for 5 minutes.
Remove jalapenos with a slotted spoon and set aside. Return sugar mixture to a boil and cook until slightly thickened, 6 to 8 minutes. Let cool completely.
Add jalapenos and pineapple alternately to a jar or glass container fitted with a lid. Pour cooled sugar mixture over the top and seal the jar. Let stand until completely cooled. Cover and refrigerate at least 4 hours before serving. Refrigerate for up to 1 month.