Tepache is a fermented drink made with pineapple.
The idea is the pineapple contains natural yeasts and nutrients, you add water, some sugar as yeast food, maybe spices, and leave it for a few days. The result should be a tart-sour lightly carbonated and very slightly alcoholic beverage.
Recipe I used (made up):
1x Pineapple
3litres of water (actually a bit less due to displacement from the pineapple)
500g of raw sugar
a nob of ginger, half a cinnamon stick and a small bit of habanero chili
I sliced the pineapple, cutting away a lot of the flesh and adding the core and skin to my container. I disolved the sugar in 500ml of water and when cooled added it to the container, threw in the spices and toped it up with the water. I put a cloth over the top secured with an elastic band as I do for my kombucha. To create more fizz/carbonation I intend to secondary ferment some in a sealed container)
Will update if anythings happens…
UPDATE: I decided to bottle this on 21/1, 5 days of fermenting, and I kept some to taste. It was very sweet, very fruity and pineappley, with a hint of gingery spicyness. Not as tart as I would have liked.
I took some of the bottled stuff to work the next day, and after bottling it was a little less sweet with a very nice mild but compact fizz.
I think next time I will find a fresher pineapple, use less sugar, and possibly add more ginger.
Top of the fermenting tepache. 
finished tepache before bottling.
Tepache @ Wikipedia
Video of Tepache being made @ Bon Apetit
