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Peel, core, and dice the pineapple into small chunks, then set it aside.
In a medium saucepan, mix the sugar, apple cider vinegar, red pepper flakes, and ground ginger. Bring it to a gentle boil over medium heat.
Add the pineapple chunks to the syrup, reduce the heat to low, and simmer for 10 minutes while stirring occasionally.
Remove from heat and let the mixture cool for about 30 minutes. Add fresh mint leaves if using.
Spoon the pineapple and syrup into sterilized jars, seal tightly, and refrigerate for at least 24 hours to let the flavors develop.