Beyond the Bite Pickled Pineapple Relish

(Makes 2, 16 oz jars)


  • 2 cups chopped fresh pineapple
  • 1 tbsp minced ginger
  • 4 garlic cloves
  • 1 tspĀ Red Boat fish sauce
  • 1 tbsp raw honey
  • 1/3 cup 100% pineapple juice
  • 1/3 cup fresh lime juice


  • Cut the top and skin off of one pineapple, then cut in half, chopping 2 cups into 1/2-1/4 inch cubes.
  • Place 1 cup of the cubes in a 16 oz mason jar.
  • In a mixing bowl, whisk together honey, fish sauce, pineapple and lime juice.
  • Mince ginger, smash and mince garlic cloves, and add to the mixing bowl, a long with the remaining 1 cup of pineapple cubes.
  • Transfer for the remaining pineapple and marinade to the mason jar, squishing down with your fingers until all is tightly packed in the jar.
  • Seal the jar, place in the fridge, and allow to pickle for one week.