Pineapple Juice Recipe

Prepare pineapple

Place the whole pineapple on a cutting board. Cut off the top (crown) and bottom with a sharp chef's knife so it stands flat. Trim the skin by slicing downward following the curve of the fruit to remove eyes and rind. Cut the pineapple into quarters lengthwise, then remove the tough core from each quarter. Chop the flesh into roughly 1-inch chunks. You should have about 4 to 5 cups of pineapple chunks from a medium pineapple.

Blend

Put the pineapple chunks into a blender. Add 1 cup cold water, 1 tablespoon granulated sugar, 1 teaspoon fresh lime juice, and a pinch of salt. Blend on high until completely smooth, about 45–60 seconds. If using a high-powered blender, blend 30–45 seconds. Scrape down the sides once and blend again if necessary.

Strain (optional)

If you prefer clear, pulp-free juice, place a fine-mesh sieve or cheesecloth over a large bowl or pitcher. Pour the blended pineapple through the sieve, pressing the pulp with the back of a spoon or spatula to extract as much liquid as possible. Discard or reserve the pressed pulp for smoothies or baking. If you like pulpy juice, skip this step and pour directly into the pitcher.

Adjust sweetness and chill

Taste the juice. If it needs sweeter, dissolve an extra 1–2 teaspoons sugar (or to taste) in a tablespoon of warm water and stir into the juice. If it tastes too intense, add up to 1/2 cup additional cold water to dilute. Refrigerate until cold, or pour over a cup of ice in serving glasses.

Serve

Fill glasses with ice cubes if desired. Pour the chilled juice into glasses, leaving a little room at the top. Garnish each glass with a pineapple slice and a sprig of mint if using. For a sparkling version, top each glass with a splash (about 2–3 tablespoons) of club soda just before serving.

Mint: Clap mint leaves between your palms to release aroma and tuck into the glass or float on top. Club soda: Add right before serving to keep fizz. Frozen pineapple chunks can replace ice to avoid diluting the juice.