My wife has been perfecting a fermented drink made with pineapple skin over the last year. This time using the skin of a ripe (all yellow) pineapple rather than a more green one as she has usually done. Ginger, turmeric, cardamon, cloves, cinnamon stick, black pepper, jaggery and black sugar. Fermented for 5 days in the warm weather and then filter solids out and leave to continue for 2 days in a fridge. I think it's called Tepache in LatAm. 🍹