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Gather the ingredients.
Combine 4 ½ cups of water and ½ cup piloncillo or brown sugar in a pot or a 2-quart mason jar. Stir to dissolve the sugar.
Cut off the crown of 1 ripe fresh pineapple and discard it. Rinse the outside of the pineapple with water.
Peel your pineapple using a cutting board. Cut a slice off the top and bottom of the fruit, then remove the peel in strips.
Place the pineapple peels into the pot. Add 1 stick of cinnamon.
Cut the pineapple fruit into slices or chunks, setting aside the fibrous core. Keep the fruit for another use.
Add the core, whole or cut into chunks, to the pot and stir.
Cover the pot with a dish towel and place it on the kitchen counter at room temperature.
After 24 to 36 hours, check your tepache. If you see frothy white foam on the surface, it’s fermenting.
Once your tepache has reached the desired level of fermentation, strain out and discard all the solids.
Transfer the liquid to a pitcher and refrigerate it.
Before serving, take a test drink. Add more water or sugar to taste.
Serve over ice, if desired, and enjoy.