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Wash Pineapple thoroughly. With the pineapple placed upright,use a long sharp knife to slice off the peel, digging slightly so there is some flesh on the peel. Take off any eye bits left on the pineapple.Slice off the bottom. Cut off the flesh and save the core.
In a large pot, combine water, pineapple peel and core, black peppercorns, all spice berries, coriander seeds, cloves, cardamom pods, cinnamon stick, nutmeg, and ginger. Bring to a boil over medium-high heat, then reduce heat to a simmer. After 15 minutes, use a potato masher to press the pineapple and all ingredients in order to release flavor. Continue cooking till pineapple skin is soft and slightly translucent. This should take about 45 minutes.
Take off heat and allow to cool off. Once the liquid is cooled, pass through a prepared sieve (preferably with a cheesecloth on the sieve) Add lemon juice and sugar. Stir till sugar dissolves completely.
Serve over ice, garnishing with tiny chunks of pineapple and lime wedges. Store the rest in the refrigerator for later.