Thoroughly wash, partially peel, then grate 1/2 lb ginger. Set aside.
Throughly wash then peel two pineapples. Reserve at least half of the skin/peels, cut out the cores, then cut the pineapples into chunks. Set aside.
Bring 6 cups of water to a boil. Add the ginger to the boiling water along with the reserved pineapple skin, cinnamon stick, and cloves.
Reduce the heat to low, and allow the pot to come to a low simmer (should take no more than five minutes).
Once the liquid comes to a low simmer, turn off the heat. Add the juice of 2 limes (or more) to the hot, steeping liquid, then allow the pot to completely cool and continue to steep for at least 6 hours.
Use a cheesecloth to strain the steeped liquid into a clean bowl.
Juice the pineapple chunks (or blend using some of the steeped liquid, then strain).
Combine the pineapple juice with the steeped ginger-pineapple skin liquid, then sweeten to taste to sugar.
Yields about 96 fl. oz (or 12 cups). Serve on ice and enjoy!