Peel and core the pineapple and cut into chunks. Peel the ginger root with the edge of a spoon or a vegetable peeler and slice it into smaller pieces so it blends more easily.

Blend base

Place the pineapple chunks, peeled sliced ginger, cold water, granulated sugar, and fresh lime juice in a blender. If you prefer slightly less heat, add the honey here to balance flavor. Blend on high until the mixture is completely smooth, about 45–60 seconds depending on blender strength.

Strain (optional for smooth texture)

If you want a smoother, less pulpy drink, pour the blended mixture through a fine mesh sieve or cheesecloth into a large bowl or pitcher, pressing with a spatula to extract as much liquid as possible. Discard the solids or reserve for another use (smoothie or compote).

Adjust sweetness and heat

Taste the strained juice and adjust sweetness or acidity: add more sugar or honey by 1 teaspoon increments if too tart, or more lime juice if too sweet. If the ginger heat is too strong, stir in up to 1/2 cup additional cold water or a few ice cubes and re-taste.

Chill and serve

Fill serving glasses halfway with ice cubes. Pour the ginger-pineapple juice over ice, then top each glass with sparkling water if you want a fizzy drink (about 2–3 tablespoons per glass). Stir gently to combine. Garnish with a pineapple wedge and a sprig of fresh mint. Serve immediately.

Make ahead and store

Store any leftover juice (without ice or sparkling water) in an airtight container in the refrigerator for up to 48 hours. Stir well before serving; add ice and sparkling water at time of serving.