Peel and core the pineapple. Slice the pineapple into ½-inch pieces, then cut the slices into quarters. Tie the cloves, peppercorns, and cinnamon in cheesecloth.
Combine the vinegar, sugar, and spices in a large nonreactive saucepan and place over medium-high heat. Bring to a boil, then reduce the heat and simmer, stirring to dissolve the sugar, for 20 minutes.