Earlier this year I discovered the fermented pineapple drink Tepache. I randomly picked it up in a grocery store when I was in California, googled it, and found out it's super easy and almost free to make at home!
Get a nice, ripe pineapple. Chop it up like normal and do whatever you normally do with the fruit. Stuff the skins and core into a large, very clean jar. Add a cinnamon stick and 4 whole cloves. Dissolve about a half cup of brown sugar in about 6 cups of warm water. Pour that over the pineapple skins, add more water to cover if needed. Cover with a cloth secured with a rubber band and let it sit in a warm room. Give it a gentle shake once or twice a day. After about 3-5 days, it'll bubble and form a white foam. If you see any dark or colored mold, you should toss it, but I've never seen that in the several batches I've made. At this point it's done, or you can let it go a little longer for more "funk" (kind of like a hefeweisen beer flavor). Strain out the skins and stuff it in the fridge overnight to chill. Tepache!!
Like I often say: carefully controlled rotting is the coolest way to make food.