Pineapple Juice Recipe
Make Pineapple Juice Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pineapple Juice
Equipment & optional finishing
Method
Pineapple Juice
- 1
Prepare the pineapple
Place the whole ripe pineapple on a cutting board. Using a sharp chef's knife, cut off the top (crown) and the base so the fruit can stand upright. Stand the pineapple and slice away the skin in vertical strips, removing the eyes as needed. Cut the pineapple into quarters lengthwise, then slice out the tough core from each quarter. Chop the flesh into 2–3 cm (1-inch) chunks — you should end up with about 3 to 4 cups (roughly 500–700 g) of pineapple chunks depending on fruit size.
- 2
Blend
Place the pineapple chunks into the blender. Add 1 cup (240 ml) of cold water to help the blender process and to set a starting consistency. Add 1 tablespoon granulated sugar or 1 tablespoon simple syrup (adjust later to taste), 1 teaspoon fresh lime juice if using, and a pinch of fine sea salt. Blend on high for 45–60 seconds until the mixture is very smooth and no large pieces remain.
- 3
Strain (optional for clear juice)
Place a fine-mesh sieve or cheesecloth over a large bowl or pitcher. Pour the blended pineapple mixture through the strainer, using the back of a spoon or a spatula to press the pulp and extract as much liquid as possible. If you prefer a pulpy juice, reserve some of the solids and stir them back in to taste. Discard or reserve the pressed pulp for smoothies or baking.
- 4
Adjust and chill
Taste the strained juice. If it needs more sweetness, dissolve additional sugar or simple syrup a teaspoon at a time until it reaches your preferred sweetness. If the juice is too intense, stir in additional cold water, 1–2 tablespoons at a time, until the desired strength is reached. Add a pinch more salt or a little more lime juice if it benefits the balance. Transfer the juice to a pitcher or bottle and chill in the refrigerator for at least 30 minutes for best flavor.
- 5
Serve
When ready to serve, fill glasses with ice (about 1/4 to 1/2 cup ice per glass). Pour the chilled pineapple juice over the ice. Optionally garnish with a lime wheel or a small pineapple wedge. Serve immediately.
Equipment & optional finishing
- 6
After juicing, rinse blender and strainer promptly to remove sticky pineapple residue. Use reserved pulp within 2 days in smoothies, muffins, or compotes; freeze in tablespoon portions for longer storage.