01 - Combine pineapple chunks and strawberries in a blender. Process until completely smooth, ensuring no large pieces remain.
02 - Pour the fruit puree through a fine-mesh sieve into a large pitcher. Press firmly with a spoon to extract maximum juice, discarding the remaining pulp.
03 - Add fresh lemon juice and granulated sugar to the strained puree. Stir continuously until sugar completely dissolves.
04 - Pour in cold water and mix thoroughly. Taste the mixture and add additional sugar if desired, stirring until incorporated.
05 - Refrigerate the lemonade for at least 30 minutes to allow flavors to meld and beverage to reach optimal serving temperature.
06 - Fill serving glasses with ice cubes. Pour chilled pineapple pink lemonade over ice and decorate with pineapple wedges, lemon slices, and fresh mint leaves.