Begin by chopping the pineapple into chunks, ensuring you include the core for extra flavor. In a large pot, combine these pineapple pieces with 8 cups of water and 1 cup of purple corn. Set the pot over medium heat, bringing the mixture to a gentle boil, which should take about 10 minutes.

Once boiling, roughly chop one apple (any variety works) and add it to the pot along with 1 cinnamon stick, 4 whole cloves, and 1 star anise if you're using it. Stir the mixture well and reduce the heat to low, allowing the Chicha Morada to simmer gently for 40 minutes.

After simmering, strain your Chicha Morada using a fine mesh strainer over a large bowl or pitcher. Press gently on the solids to extract as much liquid as possible, then discard the leftover corn and spices to leave you with a vibrant, deep purple liquid.

To enhance the drink's flavor, optionally add additional fresh pineapple chunks to the strained liquid. Pour the Chicha Morada into a pitcher and refrigerate it for at least 1 hour. This chilling time allows the flavors to meld beautifully.

Just before serving, stir in freshly squeezed lime juice and adjust the sweetness to your liking with your choice of sweetener. Serve the Chicha Morada over ice.