1 1/2 cups water
3/4 cup sugar
3 cinnamon sticks, broken in half
3 (1/4-inch) thick slices peeled fresh ginger
1 (1/4-inch) thick slice fresh lemon
1 large pineapple (about 4-1/2 pounds), peeled, cut lengthwise into 8
wedges, cored, cut crosswise into 3/4-inch thick pieces

Stir 1-1/2 cups water, sugar, cinnamon sticks, ginger and lemon in
heavy large pot over medium heat until sugar dissolves. Bring syrup
to boil; cover and simmer 10 minutes to blend flavors. Add pineapple
and simmer until pineapple is just translucent, stirring
occasionally, about 7 minutes. Transfer pineapple and syrup to bowl.
Refrigerate until cold, at least 2 hours. (Can be prepared 2 days
ahead. Cover and keep refrigerated.)