This spicy pickled pineapple is delightfully good, with a spicy hit at the start, vinegar tartness in the middle, and finishing with sweetness in the end.
Place the pineapple rings and the cilantro into a quart jar.
Place vinegar, sugar, jalapeno, salt and lime juice into a small sauce pan. Bring to a simmer and stir until the sugar dissolves. Remove from heat and let cool.
Add vinegar mixture to pineapple. The liquid should just cover the top of the pineapple. If not, add a bit more vinegar.
Seal and refrigerate for at least 1 day before serving. The pineapple will keep for up 2 weeks in the fridge.