Chop the pineapple into small chunks and place them in a large pot. Add 4 cups of water, then bring to a rolling boil over medium-high heat. Reduce to a simmer and cook for 20-25 minutes until the pineapple is soft.

Remove the pot from heat and let it cool slightly. Set a fine-mesh strainer over a large bowl or pitcher and pour the pineapple mixture through, pressing down on the solids to extract juice.

In a separate saucepan, combine 4 cups of water with the granulated sugar over medium heat. Stir until the sugar dissolves, then remove from heat and let cool.

In a large pitcher, mix the pineapple-infused water, lemon simple syrup, and freshly squeezed lemon juice. Stir thoroughly, and add cranberry juice cocktail to taste.

Taste the mixture and adjust the sweetness or tartness as desired. Add more sugar or lemon juice to adjust flavors.

Cover and refrigerate the drink for at least 2 hours to enhance flavors.

Pour the chilled lemonade over ice cubes in tall glasses and garnish with lemon slices, pineapple wedges, and fresh mint sprigs.