Bring sugar to boil in 0.5L of water. Boil 20 minutes. Allow to cool, covered.

Peel and core pineapple. Eat the normal pineapple bits as a snack while you wait.

Put peel and core in a clean (and optionally sanitized) fermentation vessel with an airlock. Optionally include cinnamon sticks, ginger, or other flavorings.

Pour over 1L cold water first, then warm sugar water, then top up with more cold water. Ensure very hot liquid doesn't touch peel, since the peel is the source of fermentation bacteria.

Save any extra sugar syrup in a clean jar in the fridge.

Ferment at room temperature for 4-14 days, but probably about 7. Active bubbling should be visible after 2 days. Taste periodically with a sanitized spoon, and stop fermentation when funk/sweet balance is to your liking.

Strain liquid into large baking dish, metal bowl, or pot.

Optionally re-sweeten to taste with the saved (or new) syrup.

Optionally add cinnamon stick and other desired spices/flavorings.

Bring mixture to 64C in the oven and hold for 45 minutes (or very carefully on stove, or sous vide). This pasteurizes and dealcoholizes the drink. Skipping this or doing it wrong can result in exploded bottles.

Transfer to a very clean storage container and store in refrigerator. Include the spices in storage container if desired, or strain them out.

Serve with any combination of sparkling water, tonic, rum, tequila, or mezcal. Consider adding some ground cinnamon, nutmeg, and/or ginger when serving. If you still have syrup left, you can mix it into cocktails.