In a medium saucepan, combine 1 cup of apple cider vinegar, 2 cups of granulated sugar, ½ cup of brown sugar, 1 teaspoon of garlic powder, ½ teaspoon of ground ginger, ¼ teaspoon of turmeric (if using), and ½ teaspoon of salt. Heat over medium heat, stirring occasionally until the mixture comes to a gentle boil, and the sugars dissolve completely, creating a fragrant syrup.

Once the syrup is boiling, carefully add 2 cups of drained canned pineapple chunks to the saucepan. Reduce the heat to low and let it simmer for 15-20 minutes, stirring occasionally, until the pineapple becomes glossy and translucent while the syrup thickens.

After simmering, use a ladle to spoon the hot pineapple and syrup into sterilized jars, leaving a little space at the top for expansion. Allow the jars to cool to room temperature before sealing, and for best flavor, refrigerate for at least 24 hours before using.