When should I remove the pineapple and spices so the liqueur does not turn harsh?

Expanded Explanation

For this recipe, pineapple usually gives up most of its best flavor within about 10 to 14 days, especially when cut into small chunks. After that point, the fruit can start losing its bright character and may move toward a flatter, slightly tired taste. Black pepper, ginger, cinnamon, and lime zest also continue extracting during this period, so timing matters if you want the liqueur to stay vivid rather than become rough or overly woody.

A good approach is to begin tasting around day 10. If the pineapple tastes full and aromatic and the pepper warmth is already noticeable, it is often better to strain everything rather than leave the solids sitting longer. Lime zest should not be left too long if thick pieces of pith were included by accident, because bitterness can creep in. Cinnamon can also become too dominant if forgotten in the jar for too many extra days.

If the fruit is where you want it but the spice profile still feels slightly light, you can strain the pineapple out first and allow the spices to remain for a short additional period. That gives more control than leaving everything together. In most cases, however, a full strain at around 12 to 14 days produces the cleanest balance for this combination.