In a medium saucepan, bring 1 cup of white distilled vinegar to a boil over medium heat. Stir in 1/2 cup of pickling salt and 1/2 cup of sugar, mixing until fully dissolved, which should take about 2-3 minutes. Then, add the juice of one lime and turn off the heat. Let this brine cool to room temperature for about 15-20 minutes.

While the brine cools, chop the fresh pineapple into bite-sized chunks and slice the jalapeño into thin rings. Combine them in a clean quart-sized glass jar.

Once the brine has cooled, carefully pour it over the pineapple and jalapeño in the jar, ensuring everything is fully submerged.

Place a fermentation weight or a small jar filled with water on top to keep the pineapple submerged. Loosely cover the jar with a lid or parchment paper.

Transfer the jar into your refrigerator and let the pickled pineapple marinate for at least 24 hours.

After 24 hours, enjoy your pickled pineapple as a topping for grilled meats, tacos, or salads.