Prepare the pineapple by peeling, coring, and dicing it into roughly ½-inch chunks.

Slice the hot peppers lengthwise and remove seeds for milder heat.

Combine diced pineapple, sliced peppers, vinegar, lime juice, and sugar in a large saucepan, stirring to blend.

Heat the mixture over medium, stirring frequently until the sugar dissolves.

Once boiling, reduce heat to low and let simmer for 5 minutes.

Sterilize two pint jars by boiling them for 10 minutes.

Ladle the hot mixture into the jars, leaving ½ inch of headspace.

Seal the jars tightly and process them in a boiling water bath for 15 minutes.

Allow jars to cool undisturbed for 12-24 hours and ensure a proper seal.