Wash the pineapple and then cut into chunks.

Mix the brown sugar and water until sugar dissolves.

Add the pineapple chunks, sugar water and cloves to a large glass jar or pitcher.

Cover with a cotton cloth or towel and let sit on the counter in a cool, dry place away from direct sunlight for 3 days.

Tepache will become cloudy in 2-3 days and white foam will form on the surface.

Scoop out the white foam that forms.

Serve Pineapple Tepache over ice.