Pineapple Juice Recipe

Prepare the pineapple

Wash the outside of the pineapple under cool running water. Using a sharp chef's knife, cut off the crown (top) and the base so the pineapple stands flat. Stand the pineapple upright and slice downward to remove the skin in vertical strips, following the curve of the fruit. Trim away any remaining 'eyes' with the tip of the knife. Cut the pineapple into quarters lengthwise, then remove and discard the tough fibrous core from each quarter. Chop the pineapple flesh into chunks and place them in a large bowl or directly into the blender.

Blend the fruit

Add the pineapple chunks to a high-speed blender. Pour in 1 cup cold water to aid blending. If you prefer sweeter juice, add 1 tablespoon granulated sugar. Blend on high until the mixture is smooth and fully liquefied, about 45–60 seconds. If using, add 1 teaspoon fresh lime juice and pulse briefly to combine.

Strain (optional for smoother juice)

For clear, pulp-free juice, place a fine-mesh sieve or nut milk bag over a large pitcher or bowl. Pour the blended pineapple through the sieve, using the back of a spoon or a spatula to press and extract as much liquid as possible. If you like pulpy juice, skip this step and transfer the blended mixture directly to the pitcher.

Chill and serve

Taste the juice and adjust sweetness if needed — stir in a bit more sugar (½ teaspoon at a time) until desired. Refrigerate the juice for 30 minutes to chill, or serve immediately over ice. To serve, fill glasses with ice cubes and pour the pineapple juice over them. Garnish each glass with a mint leaf if desired.

Storage

Store leftover pineapple juice in an airtight container or pitcher in the refrigerator for up to 48 hours. Shake or stir before serving, as separation may occur.