Thoroughly wash the pineapple, and then remove and reserve rind and core. Dice the flesh, and freeze for serving later. Quarter one apple.
Fill a large pot with water and add the purple corn, pineapple rind and core, cinnamon, cloves, and the quartered apple. Once it all comes to a boil, cover and reduce to a simmer for 30 minutes. Set aside and allow to cool.
Strain the liquid into a large bowl, and stir in agave while still warm. Allow to cool completely before adding freshly squeezed lime juice.
Transfer to a large pitcher and refrigerate until completely chilled. To serve, add some dice apples to each glass.