Good news! That waste - especially the skin - is great for making tepache; I bet that's where it ends up.
Its a slightly fermented drink (usually not enough to turn it into full-on booze, though I'm sure some let it go longer.) There's a farmers market right up the street from us that makes it this way with what they don't use for their barbacoa/ceviche/etc. Its sweet - but not cloyingly so - spiced, and tangy; its positively divine. Unfortunately they only make small batches (and it takes a few days) so it usually sells out around lunch time.
We love that place, only one I can think of this side of downtown where we can get some proper tacos de cazuela; more than enough for myself and two grown-ass teens, for like $15.
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u/deathrictus 1d ago
This is exactly what I thought. So much wasted pineapple.