In a large (4-quart) saucepan, bring the water to a simmer over high heat.

In a small bowl, microwave the piloncillo for about 30 to 45 seconds, until it’s soft enough that a spoon can break it apart in smallish chunks.

Add the piloncillo and cinnamon sticks to the water and stir regularly until dissolved. Cool to room temperature.

Slice off the thick outer skin of the pineapple with a sharp knife. Cut the flesh into several large chunks, core and all.

In a large non-reactive container, collect the pineapple pieces and use a muddler or potato masher to crush the pineapple.

You want to break up the fruit a bit and get the juices going, but not make a puree.

Add the pineapple skin and cooled piloncillo mixture and press to submerge all the pieces.

Cover the container with cheesecloth or a kitchen towel to allow airflow, but secure it with a rubber band or kitchen twine.

Store at warm room temperature. Stir the mixture once a day until a layer of white foamy bubbles forms at the top.

It can take anywhere from 24 hours to a week depending on how warm your kitchen is.

Once the bubbles form, taste the tepache. You’re looking for a sweet, slightly funky flavor.

If it isn’t strong enough for you, let it ferment a day or two longer.

When it is ready, strain out the solids and refrigerate.

Once refrigerated, it will continue to ferment, though more slowly. Best to drink within a couple of week or so.