Pickled Pineapple

I cut open a pineapple I had bought last week. When I bought it I did not think it was ripe enough so I left it on the counter to ripen. That plan did not work. The fruit was not sweet, but flat and a little tasteless. I turned to the internet and found out that once a pineapple is picked it stops ripening. I have been under the illusion that letting a pineapple sit on the counter can help it improve. I am still unsure if the source I read on the internet is right.
No matter, I now had a container of what I thought was useless fruit. Since it was not sweet I could not make a cake so I decided to go the other direction and pickle it, enhancing the tartness with spice. It is going to be the perfect accompaniment to roast pork.
1 tasteless unripe pineapple (certainly a good pineapple will work too)

3 jalapeño’s thinly sliced

1 cup of white vinegar 

2 T. Salt

2 T. Sugar

Handful of cilantro 
Put the vinegar, salt and sugar in sauce pan and heat until the salt no sugar are dissolved. Let the liquid cool. Put the pineapple and jalapeño in a bowl and pour the liquid over it. Cover and put in the fridge for at least a day. Add the cilantro a few hours before serving.  
Not only would this be good on pork, but would be excellent on fish tacos or grilled salmon.