Combine all of the ingredients in large saucepan or pot
Bring to a boil and simmer partially covered for at about an hour, stirring occasionally.
Let cool down, unless you are drinking it warm or hot, you can drink it immediately or let it rest refrigerated to allow the spices and pineapple flavor to concentrate.
Notes
If you want to make the fermented version of chicha de piña, prepare the chicha by only boiling half of the pineapple skins with the panela and the spices, then mix this with the remaining raw pineapple skins and core. Let it rest – covered and in a clay pot if you have one – at room temperature (in a cool place) for a day or two or until it starts to ferment, then strain and refrigerate.