Pineapple Juice Recipe

Peel and core

Wash the pineapple. Lay it on its side and slice off the top and bottom. Stand upright and slice downward to remove the skin in strips, cutting deep enough to remove the eyes. Cut the pineapple into quarters lengthwise and remove the core from each quarter. Chop the flesh into roughly 1-inch chunks.

Measure

You should have about 4 to 5 cups of pineapple chunks from a medium pineapple. Use about 4 cups for juicing and reserve any extra for another use or to thicken the juice.

Blend

Place the pineapple chunks in a blender. Add 1 cup cold water, 1 tablespoon granulated sugar (adjust to taste), 1 teaspoon fresh lime juice, and a pinch of salt. Blend on high until completely smooth, about 45–60 seconds. If your blender is small, blend in two batches.

Strain

Place a fine-mesh sieve or cheesecloth over a large bowl or pitcher. Pour the blended pineapple mixture through the sieve, using a spoon or spatula to press and extract as much liquid as possible. If you prefer pulpy juice, strain less; for clear juice, strain thoroughly. Expect about 2 to 3 cups of juice from one medium pineapple.

Adjust sweetness & dilute

Taste the strained juice. If it's too sweet or too strong, add up to 1/2 cup additional cold water to reach desired intensity. If more sweetness is needed, dissolve an extra 1/2–1 tablespoon sugar in a little warm water and stir into the juice. Stir in ice cubes to chill quickly.

Serve

Pour the juice into glasses over ice. Garnish each glass with a pineapple wedge and a couple of mint leaves if using. Serve immediately for best flavor.

Storage

Store any leftover juice in a covered container in the refrigerator for up to 48 hours. Shake or stir before serving, since natural separation will occur.