Pineapple Orange Juice
A bright, refreshing tropical juice blending sweet pineapple with tart orange juice. This fresh-squeezed blend is simple to make and naturally sweetened—ideal for breakfast or as a revitalizing afternoon drink. The ratio of pineapple to orange creates a balanced flavor with citrus tang cutting through the pineapple's richness.
Steps
Before you start
- Use fresh, ripe fruit at room temperature—they yield more juice than cold fruit
- Have a fine-mesh strainer or juice bag ready if you prefer pulp-free juice
- Chill serving glasses in the freezer for 5 minutes while you prepare the fruit
Prepare the pineapple
- Place the pineapple on a cutting board and use a sharp chef's knife to slice off the top and bottom.
- Stand it upright and carefully cut away the skin in broad vertical strokes, rotating as you work.
- Cut the peeled pineapple in half lengthwise and use a thin knife or pineapple corer to remove the tough central core from each half.
- Cut the flesh into 2-inch chunks—this breaks down the fruit for more efficient juicing and helps release the sweetness.
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Ready when: Pineapple is peeled, cored, and cut into uniform chunks
Tip: Remove every bit of the core—it's tough and fibrous. A ripe pineapple is fragrant and yields slightly when pressed.
Extract pineapple juice
- Working in batches, place pineapple chunks in a citrus juicer or reamer and press down firmly, twisting slightly to extract as much juice as possible.
- Pour the juice into a pitcher as you work.
- Don't worry about tiny pieces of fruit pulp—they add body and nutrition to the juice.
- You should get about 1.5 cups (360 ml) of pineapple juice from a small pineapple.
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Ready when: Pineapple is fully juiced—chunks release no more liquid when pressed
Tip: If using an electric citrus juicer, use medium pressure to avoid over-extracting bitter compounds from the rind.
Extract orange juice
- Cut each orange in half and juice using the citrus juicer or reamer.
- Press firmly and rotate each half to extract all the juice.
- Pour into the pitcher with the pineapple juice.
- You should get about 1 cup (240 ml) from three large oranges.
- Stir to combine the two juices thoroughly.
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Ready when: Oranges are fully juiced; juice is combined and well-mixed
Tip: Roll oranges on the counter with your palm before cutting—this breaks down the cells and helps them release more juice.
Strain (optional) and chill
- If you prefer a smoother texture, pour the juice through a fine-mesh strainer into a clean pitcher, pressing gently on the pulp.
- Otherwise, serve the juice as is.
- Add ice cubes to chilled glasses and pour the juice immediately.
- The natural pulp will gradually settle; stir before each sip to reincorporate.
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Ready when: Juice is strained (if desired) and poured into ice-filled glasses
Tip: Fresh juice oxidizes and loses brightness quickly. Drink within 30 minutes of juicing for the best flavor.
Good to know
Tips
- For maximum juice extraction, choose a pineapple that is heavy for its size, fragrant, and has a crown of leaves that pull away easily.
- If you have a high-powered blender, you can pulse pineapple chunks with a splash of water, then strain through a fine-mesh strainer lined with cheesecloth for a silky juice.
- This juice is wonderful combined with sparkling water or club soda (1:1 ratio) for a refreshing spritzer.
- Save pineapple skins and orange peels to steep in water for a vitamin-rich infusion or herbal tea.
Storage & reheating
Best consumed immediately, but refrigerate in an airtight container for up to 24 hours. The flavor and nutritional quality diminish over time as the juice oxidizes. Do not freeze successfully—the cell structure breaks down and the juice becomes watery.
Substitutions
- large navel or Valencia oranges → 2 large grapefruits or 4 lemons. Grapefruit adds subtle bitterness and body; lemon creates a more tart, intensely citrus drink. Adjust quantities to taste—start with 1 lemon and add more.
- fresh pineapple, peeled, cored, and cut into chunks → 1 small mango (about 1 lb / 450 g), peeled, pitted, and cut into chunks. Mango creates a creamier, sweeter juice. The ratio stays the same, and you'll achieve a similar yield. Strain the mixture for a smoother texture.
- ice cubes → Frozen pineapple chunks. Blend frozen pineapple chunks with the fresh juice for a smoothie-like consistency instead of serving it as clear juice.
