Pineapple Juice Recipe

My fresh homemade Pineapple Juice is one of the most loved drinks in my family. Not only because it’s made from real pineapple but also tastes so clean, pure and delicious. In this post I share the details on how to pick a good pineapple, how to cut and juice it perfectly for a delicious & maximum yield. I’ve both blender & juicer instructions included.

When I first started sharing juicing recipes around 11 years ago, I was often asked if a cold press juicer really makes sense. But yes it does because a cold pressed juice tastes far superior to a blender-made juice.

While a blender needs some liquid for fibrous fruits like pineapple to blend and juice, a cold juicer actually extracts the juices from the fruit without requiring any liquid. So what you get is 100% pure pineapple nectar, with concentrated flavors.

To make a great homemade pineapple juice, you need a good fruit and here is

How to choose a Pineapple for juice

At home we follow the following 3 step test while picking a pineapple

• Smell Test: A ripe pineapple always smells sweet and fruity without having a fermented, vinegary or sour flavor which means it has over ripened and gone beyond its peak.
• Color Test: The color of a pineapple does not necessarily tell us about how ripe it is. While some pineapples are yellow at the peak of ripeness, a green pineapple can also be ripe. Look for a pineapple that is yellow at the base & avoid orange looking one, meaning it is over ripened. The leaves should look green in color which indicates their freshness.
• Touch Test: It should feel heavy for its size and be firm with a very slight yield to pressure. It should not have soft spots which may be a sign of bruising. On the other hand, a too-firm pineapple may be under ripe and somewhat tasteless.

How to peel & cut fresh pineapple

• Place the pineapple on its sides and using a chef’s knife cut off the top and bottom, exposing the fruit flesh. Place the pineapple upright. Then make a generous cut from top to bottom across the sides, cutting out the skin, deep.
• Later, cut off the bottom to remove and discard the peels. Remove any leftover pineapple eyes, using the edge of the knife (or a butter knife).
• Keep the pineapple upright and cut in half, straight through the core, and then again in the same fashion until you have quarters.
• Cut carefully between the flesh and the core along the length of the fruit so that you end up with 4 long quarters and 4 pieces of the core.
• The pineapple core is edible but can numb the tongue and irritate the throat if you use too much of it. So it’s up to you to use or not. But I use them a lot of times and to prevent or cut down the irritation my Mom would always add ginger and black pepper. I’m not sure if that really helps.

More Veggie/ Fruit juice recipes
Celery Juice
Cucumber Juice
Orange juice
Pomegranate juice
Grape juice

Photo Guide

How to make Pineapple Juice (Stepwise Photos)

1. Chop the prepared pineapple to the size that fits your blender or juicer chute.

2. Add them to the blender or juicer. If you want you may add Himalayan or Celetic sea salt, black pepper & fresh ginger. All the ingredients are approximations only so you can start with lesser quantities.

3. Pour water or coconut water just for easy blending. Start with lesser amounts else the juice will taste diluted.

4. Blend until smooth and frothy.

5. Place a strainer over a bowl or a pitcher. Pour the blended pineapple juice.

6. Keep stirring with a spoon so the juices pass through the strainer. Press down the pulp against it to extract the juice completely.

Serve Pineapple Juice immediately. You can store in the refrigerator for 2 days.

How juice pineapple in a cold juicer

I also use a slow juicer. Turn on the juicer and add the cut pineapple chunks into the juicer chute. The pulp separates on its own from the juice. You have to remove the pulp after juicing 1 large pineapple. Then continue with the rest of the portion.

Pineapple juice from a slow juicer is pure and since no other liquid is added it tastes so good.

Related Recipes

Recipe Card

This post was first published in July 2017. Updated in October 2026.