2 cups fresh pineapple, cut into 1" pieces ¾ cup fresh lime juice (from about 6 limes) 1 tbsp. fish sauce 1 tsp. Sriracha sauce 1 clove garlic, finely chopped
Pack the pineapple into a 1-pint glass jar with resealable lid. Whisk lime juice, fish sauce, Sriracha, and garlic in a bowl until combined; pour lime mixture over pineapple to completely cover the fruit. Seal jar with lid and store in the refrigerator for up to 3 weeks.