Blend the pineapple until completely smooth, then pour it into a large pitcher, add 500 ml of ice-cold water, the honey, and the fine sea salt, and stir thoroughly until the honey is fully dissolved and the mixture is uniform and lightly aromatic.
Lightly clap the mint leaves between your palms to release aroma without bruising them, add them to the pitcher, and stir gently once or twice — the goal is fragrance, not extraction.
Pour in the remaining ice-cold water to reach a total volume of about 3.2 liters, stir gently to combine, then add the pineapple slices for visual clarity and a slow, clean secondary infusion.
Refrigerate for at least 1 hour for a bright, refreshing flavor; for a more pronounced pineapple–mint profile, infuse up to 4 hours, but stop there or the mint will lose freshness and turn grassy.
Serve well chilled straight from the pitcher, or over ice if preferred, keeping the fruit in the water for aroma and presentation.
