In a medium saucepan, combine the apple cider vinegar, granulated sugar, and brown sugar. Add garlic powder, ground ginger, turmeric (if desired), and a pinch of salt. Stir and bring to a boil over medium heat, stirring occasionally until sugars dissolve.

Once bubbling, pour in the drained pineapple chunks. Lower heat to maintain a simmer and cook for 15-20 minutes, stirring occasionally until syrup thickens and pineapple becomes glossy.

Carefully spoon the hot candy into sterilized jars, filling them about half an inch from the top. Allow to cool to room temperature for around 30 minutes. Once cooled, seal jars and refrigerate.