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Homemade Pineapple Juice

November 10, 2010 | 18 Comments

homemade pineapple juice

Homemade pineapple juice is just that, pineapple juice made in your home from a fresh store/market bought pineapple. There are typically two versions of making homemade pineapple juice (as far as I’m aware!): the first involves chopping up the meat of the pineapple and blending it with some water and sugar. The second version involves peeling and boiling the skin with some ginger and also involves adding some sugar or honey.

This recipe is for the latter version which is much lighter and quite refreshing. It’s actually my mum’s recipe! She made it quite often when I was in secondary school and after a hot day trekking/bussing home from school (school was like a 30 minute walk back), yeah, this was totally welcome! It’s a pretty straightforward recipe, albeit with more steps, so let’s get to it!

To make homemade pineapple juice, here’s what you’ll need:

Prep Time: 15 mins
Cook Time: 30 mins
Difficulty: Easy Serves: 1-2

homemade pineapple juice

1. Wash body of pineapple thoroughly

2. On a flat surface, use a sharp knife to cut off the head, discardhomemade pineapple juice

3. Hold pineapple upright, cut sides; don’t discard skinhomemade pineapple juice

4. Lay pineapple on its side, cut the bottom of the pineapple; don’t discardhomemade pineapple juice

5. With pineapple still on its side, cut into it verticallyhomemade pineapple juice

6. Using a smaller knife, cut out any bad bits and discard homemade pineapple juice

7. Cut pineapple meat into halves, transfer to bowl & refrigeratehomemade pineapple juice

8. Transfer pineapple skins, 2 pieces of the sliced pineapple & ginger to a pothomemade pineapple juice

9. Add enough water to cover skinshomemade pineapple juice

10. Boil over medium heat for 15 minuteshomemade pineapple juice

11. Turn off heat, leave pot covered and let steep for 15 minuteshomemade pineapple juice

12. Using a slotted spoon, remove pineapple skins from pot, drain juice into a bowl, transfer skins back to pot, set asidehomemade pineapple juice

13. Using a small sieve positioned over the mouth of a jug/pitcher, drain juice to rid it of sedimentshomemade pineapple juice

homemade pineapple juice

homemade pineapple juice

14. Rinse sieve of sediments

homemade pineapple juice

15. Set pitcher asidehomemade pineapple juice

16. Return to pineapple skins; still in the pot, squeeze skins & sliced pineapples as much as you can, transfer squeezed skins/pineapple to bowl, discardhomemade pineapple juice

17. Sieve juice from squeezed skins; discard sedimentshomemade pineapple juice

18. Add sieved juice to pitcher *if you’d like to add sugar, this would be the step to do so…I’d say about 1/2 a cup of sugar should do*, refrigeratehomemade pineapple juice

19. And you’re done!homemade pineapple juice

Notes:

  1. This is a very light version of your typical pineapple juice as you’d buy from the store/market. Even if you diluted the packaged kind, I doubt it would be this light.
  2. It is very important to wash the pineapple thoroughly before you begin any of the steps! You want to wash off as much dirt as you can before preparing it for consumption.
  3. This would be great for those living in hot climates, but even if you’re in an area that’s already getting cold, you could still make and enjoy it (after all, I imagine you’d still drink cold stuff anyway!)
  4. If you prefer, you can just peel and cut the pineapple, blend it with some water and sugar/honey to make another version that would be thicker than this and more like the store bought kind.
  5. If you’re weary of all the unfamiliar ingredients on the juice box packaging, you can tell them to chuck it (don’t tell them I told you that!) and make your own!
  6. If you or someone in your family is a diabetic, this would work for them and help them cut back on all that sugary stuff.
  7. You can sieve the juice twice (or more) depending on how much sediment you are able to see at the bottom of the bowl.

Substitutes:

  1. You can add a variation of spices to the drink apart from ginger. I’m a huge fan of fresh ginger, so any recipe that it can be added to, please believe, I will add it! For instance, you could add ground cinnamon or cinnamon sticks, vanilla extract (imitation or original, so long as it tastes like vanilla!) or even vanilla sticks.
  2. I didn’t add sugar to this because when my mum made it, she never added sugar and I’ve come to prefer that taste, coupled with the fact that I don’t have a sweet tooth myself (why do you think there are barely any cookie, cake type recipes on here?! hmmm ;)
  3. Of course, if you’d prefer it sweeter, you can definitely add sugar to it. Depending on the amount of juice you have left at the end (based off the size of pineapple you bought and how much water you added), I’d start with 1/2 a cup – 1 cup of sugar.
  4. You can use either white or brown sugar, I doubt that it would matter much.
  5. If you prefer not to use sugar, you can also use honey or agave nectar. Since those are not as sweet as sugar and might need more to make it sweet, you could still start with 1/2 a cup to gauge the sweetness, so you don’t over sweeten it. It’s always easier to make something sweeter than it is to take away the sweetness.

Serving Suggestions:

  1. Serve alone with ice cubes…homemade pineapple juice
  2. Slice off a tiny bit of some of the cut pineapple and add to the side of the glass as a garnishment (forgot to take a photo, sowwy!)
  3. You can also drink this with any lunch/dinnertime meal in place of your regular refreshment of choice.

Enjoy…

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Rating: 7.4/10 (23 votes cast)
Homemade Pineapple Juice, 7.4 out of 10 based on 23 ratings

18 Responses to "Homemade Pineapple Juice"

  1. Anu says:

    Thanks for this. My husband is a diabetic, so I’ll be trying this for him soon

    • Yetunde says:

      Hi Anu!

      You’re welcome! Hope you both enjoy it!

  2. dat1okrikagirl says:

    This looks good..i have a sweet tooth sha the agave nectar is a very good idea i would probably add it when i make it. How long do you thing it will keep for, a week or two?

    • Yetunde says:

      Hey lady!

      How have you been?! Lol, I’d say probably a few days to a week should do.

      Hope you like it!

  3. Bubbles says:

    I remember my dad used to make this a lot when I was younger. Glad I found a recipe that was just like he used to make :)

    Thanks

    • Yetunde says:

      Hey Bubbles!

      Really? That’s pretty cool, so when are you going to try it out huh?

      You’re welcome :)

  4. maryjane says:

    i tried it once but it was very bitter. do you know why?

    • Yetunde says:

      Hey Maryjane!

      If it was very bitter, it could be one of two things:

      1) The pineapple wasn’t sweet enough to begin with.
      2) The juice isn’t meant to be too sweet, so maybe you simply prefer it sweeter. In that case, you could add some more sugar.

      Hope that helps!

  5. Danielle says:

    But look at this! I am from Trinidad and Tobago and was looking for a pineapple juice recipe and saw this. It is so interesting to see the same thing I grew up with on another culture’s blog :) Very nice!

    I don’t know why, but I seem to remember my mother adding some type of ‘spice’ to the boiling pine skins. In Trinidad, we don’t add the ginger but I think there was a small piece of cinnamon bark in there.

    PS- I see you had a recipe for something called with dried hibiscus leaves? We call it sorrel in Trinidad, and we do add ginger to *that* lol.

    Excellent site, keep it up!

    • Yetunde says:

      Hey Danielle!

      Aww, how nice to know! Cinnamon works well too, I’m just not a huge fan of it, plus I think it harder to come across back home. Yup, we call the sorrel drink Zobo! That’s amazing that both drinks span both countries!

      Thank you :)

  6. Zika says:

    This is so nice. I love tryn out stuff- I call them kitchen experiments. I can’t wait 2 try this out and get evry1′s rib crackin while on it. Thumbs up!

    • Yetunde says:

      Hey!

      Hope you like when you try!

  7. Paulina tin says:

    Hey thanks for that. I will make it later. I have a really good watermelon recipe and anyone could make it. So can ya give me your email and I can give it to you?

  8. Rahul says:

    Wow , the drink really looks good. :) But i was wondering if you could tell me how to make a more concentrated one.. Should i boil it longer ? I want to make a sweet and sour sauce and the recipe calls for about a quarter of a cup of pineapple juice. Do you think i should boil the juice a bit longer to get it more concentrated , you know to make the flavour a bit stronger.

    • Yetunde says:

      Hey Rahul!

      To make it more concentrated, I’d recommend boiling the skin with a whole cut up pineapple and boil on low heat to intensify the flavors and if you can find pineapple extract/concentrate, you can add that into it as well.

      Hope that helps!

  9. christy says:

    Dis is soooo nice! Kip it up..ur site is splendid…buh I tot cookin d pineapple meat ll destroy sum vitamins lyk vit c?

    • Yetunde says:

      Hey Christy!

      Thanks love! Yes, cooking or canning pineapple does destroy an important enzyme bromelain, which has anti-inflammatory properties. However, you’re just using the skin, not the actual meat of the pineapple, so you can eat the pineapple and still have your juice from the skin!

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