Garlic and Sriracha balance the sweetness of pineapple in this Southeast Asian-inspired pickle; a splash of fish sauce adds a robust savory edge.
Yield: serves 8
2 cups fresh pineapple, cut into 1" pieces
3⁄4 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.