Chop pineapple into small chunks and place in a large pot. Add 4 cups of water and bring to a boil over medium-high heat. Reduce heat and simmer for 20-25 minutes.

Remove from heat and let cool. Strain the mixture using a fine mesh strainer to separate the pulp from the liquid.

In a separate saucepan, combine 4 cups of water and granulated sugar over medium heat. Stir until sugar dissolves and simmer for 3-5 minutes.

In a large pitcher, mix the pineapple-infused water, cooled simple syrup, lemon juice, and cranberry juice.

Taste and adjust flavors as needed, adding more syrup for sweetness or lemon juice for tartness.

Cover pitcher and chill in the refrigerator for at least 2 hours.

Serve over ice and garnish with lemon slices, pineapple wedges, and mint.