Instructions:
Reserve a handful of pineapple chunks for garnish, and place remaining chunks in a blender. Add ½ cup water and blend well.
Pour blended pineapple through a fine mesh sieve set over a large bowl. Use a silicone spatula to press all the juice from the pulp. Discard pulp.
For each cocktail, fill a cocktail shaker ¾ full with ice cubes. Add 2 ounces pineapple juice, rum, Aperol, and lime juice. Shake vigorously until well chilled, then strain into a chilled cocktail glass filled with ice.
Garnish with a pineapple chunk and frond, if desired.
Use remaining pineapple juice to make more cocktails, or store refrigerated up to 1 week.