JuicesInternationalEasy

Fresh Pineapple Juice

Name: Fresh Pineapple Juice
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: International
Ingredients: 1 medium (about 3 lb) (1350 g) ripe pineapple, peeled, cored, and cut into 1-inch (2.5 cm) chunks (about 4 cups / 600 g flesh); 1½ cups (360 ml) cold water, very cold; 2 tablespoons (30 ml) fresh lime juice, from about 1 lime, seeds removed; 1 tablespoon (13 g) granulated sugar or honey, only if the pineapple is not very sweet; adjust to taste (optional); fine salt, a tiny pinch, to taste (optional); 2 cups (280 g) ice cubes, for serving (optional)

From the MyKitchenBank Kitchen

Bright, sweet-tart juice made by blending ripe pineapple with cold water and a squeeze of lime, then straining for a smooth, pourable glass. No juicer needed.

Prep: 20 min
Cook: —
Wait: 30 min
Total: 50 min
Makes: About 1 liter (4 cups, four 8-oz servings)

Jump to recipe ♡ Save

Steps

Before you start

Choose a pineapple that smells sweet at the base, feels heavy for its size, and gives slightly when pressed. Green skin is fine if it smells sweet.
Chill the water (or use ice) so the juice is cold when finished; blending warms it slightly.
Wash the pineapple skin well before cutting, since the knife drags surface dirt into the flesh.
Have a fine-mesh sieve and a large bowl or pitcher ready before blending.

1
Trim the pineapple
- Set the pineapple on a cutting board.
- Slice off the leafy crown and about ½ inch (1 cm) from the base so it sits flat.
+ Show details− Hide details
Ready when: The pineapple stands steady on its flat base.
Tip: Use a sharp knife; a dull one slips on the waxy skin.
2
Peel and core
- Stand the pineapple upright and slice off the skin in strips from top to bottom, cutting just deep enough to remove the brown 'eyes' where possible.
- Cut away any remaining eyes in diagonal grooves.
- Quarter the fruit lengthwise, then cut off the tough center core from each quarter.
+ Show details− Hide details
Ready when: All brown skin and eyes are gone and the tough pale core is removed.
Tip: Save the cores for a snack or to simmer in tea; they are fibrous and will make the juice woody if blended.
3
Cut into chunks
- Cut the quarters into 1-inch (2.5 cm) chunks.
- You should have about 4 cups (600 g).
- Work over the board's juice groove or a rimmed plate and tip any collected juice into the blender too.
+ Show details− Hide details
Ready when: Chunks are roughly even so they blend smoothly.
4
Juice the lime
- Halve the lime and squeeze 2 tablespoons (30 ml) of juice into a small cup, picking out any seeds.
+ Show details− Hide details
Ready when: About 2 tablespoons of seed-free juice.
5
Blend until liquid
- Add the pineapple chunks, 1½ cups (360 ml) cold water, and lime juice to the blender.
- Add the sugar or honey and a tiny pinch of salt if using.
- Blend on high for 45–60 seconds, until no solid pieces remain and the mixture looks frothy and pale yellow.
+ Show details− Hide details
Ready when: No visible chunks; the mixture is uniformly pulpy and frothy.
Tip: Start on low for a few seconds, then ramp up, to avoid splashing and to help the blades catch the fruit.
6
Strain the juice
- Set the sieve over the bowl or pitcher.
- Pour in about half the blended mixture.
- Press and stir the pulp with a spatula against the mesh to push out all the liquid, then discard the pulp.
- Repeat with the remaining mixture.
- For a clearer juice, strain a second time through a nut milk bag or cheesecloth.
+ Show details− Hide details
Ready when: The pulp left in the sieve looks dry and fibrous, with little liquid dripping.
Tip: Pressing firmly gets more juice; pour slowly so the mesh doesn't clog.
7
Taste and adjust
- Stir the juice and taste it.
- Add a little more sugar or honey if too tart, or a splash more lime juice if too sweet.
- Stir until any sweetener dissolves.
+ Show details− Hide details
Ready when: Balanced sweet-tart flavor.
8
Chill and serve
- Refrigerate the juice for at least 30 minutes, until cold.
- Stir well, since the foam and juice separate on standing.
- Pour into glasses over ice, if you like.
+ Show details− Hide details
Ready when: Juice is cold to the touch on the pitcher.
Tip: Fresh pineapple juice tastes best within 24 hours.

Good to know

Tips

Don't blend the core; it's tough and adds a bitter, woody note.
Pineapple's bromelain can make your mouth tingle; a pinch of salt and the lime help balance it.
Blend just until smooth; over-blending warms the juice and makes more foam.
Save the pulp to stir into smoothies or oatmeal instead of discarding it.

Make ahead

"The juice can be made up to 24 hours ahead and kept covered in the refrigerator. Stir or shake well before serving."

Storage & reheating

"Refrigerator: store in a sealed jar or bottle for up to 2 days (best within 24 hours). Room temperature: no more than 2 hours. Freezer: pour into freezer-safe containers leaving 1 inch (2.5 cm) of headspace, or into ice cube trays, for up to 3 months; thaw overnight in the refrigerator and shake well. Serve cold; no reheating needed."

Substitutions

fresh lime juice → fresh lemon juice. Use the same amount; the flavor will be slightly softer and more floral.
cold water → coconut water. Use the same amount for a sweeter, tropical flavor; reduce or skip added sugar.
granulated sugar or honey → maple syrup or agave. Use 1 tablespoon (15 ml); stir in after straining.
ripe pineapple → frozen pineapple chunks, partly thawed. Use 600 g; the juice will be extra cold and may need less ice.