In a medium saucepan over medium heat, combine apple cider vinegar, granulated sugar, brown sugar, garlic powder, ground ginger, turmeric, salt, and optional crushed red pepper flakes. Stir occasionally until the sugars dissolve and bring to a boil for 3-5 minutes.

Once boiling, carefully add the drained canned pineapple chunks and stir gently. Reduce the heat to low and let simmer for 15-20 minutes until thickened.

Using a ladle, spoon the hot pineapple and syrup into sterilized jars, leaving space at the top. Let cool at room temperature for about an hour before sealing.

For the best flavor, let sit in the refrigerator for at least 24 hours before serving.