Traditional Caribbean Pineapple Juice

There’s something truly special about the drinks served at Sunday lunch in the Caribbean. While the main meal is always a highlight, many of us grew up equally excited for the homemade fruit juices that would accompany it, flavored with whatever was in season.

From soursop and citrus to passion fruit, mango, and mauby, every glass brought a burst of island flavor. But for me, nothing topped a cold glass of freshly made pineapple juice, poured over ice and packed with the sweet-tart brightness of the tropics. We’d even freeze the leftovers in ice trays to enjoy later as icy treats, what we called ice-blocks. This traditional Caribbean pineapple juice recipe brings back those memories, using fresh fruit, ginger, and a hint of bitters to deliver a refreshing and nostalgic drink just like the ones we grew up with.

This simple, homemade pineapple juice uses the whole fruit, including the skin and core, for maximum flavor, just like our elders taught us. It’s naturally sweet, vibrantly tropical, and perfect for sipping on hot days or serving with any Caribbean meal.

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Ingredient Guide

• Ripe Pineapple: This tropical fruit is the star of the recipe. Using the peel and core ensures you extract every bit of its bright, tangy flavor.
• Granulated Sugar: Used to balance the tartness of the pineapple. Adjust based on how sweet your fruit is naturally.
• Fresh Ginger: Adds a subtle warmth and spice that pairs perfectly with pineapple’s natural acidity.
• Angostura Bitters: A signature Caribbean flavor booster that deepens the overall taste. Just a couple dashes are enough.

Shopping Made Easy

• Pineapple: Choose a ripe pineapple with a golden-yellow hue and a sweet aroma at the base. Slight softness when pressed is a good sign.
• Ginger: Fresh ginger root is ideal; look for smooth, firm pieces without wrinkles.
• Angostura Bitters: Usually found in the mixer or spice section of larger supermarkets or Caribbean grocery stores.
• Sugar: Regular white granulated sugar works best, but brown sugar can be used for a deeper flavor.

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Cooking Notes from the Kitchen

• Taste As You Go: Pineapple sweetness varies; start with less sugar and adjust after blending if needed.
• Serve Cold: Pineapple juice is best enjoyed well chilled or over crushed ice.
• Storage Tip: This juice keeps well in the fridge for up to 3 days. Stir before serving, as natural separation is normal.
• Reuse the Pulp: Don’t toss the leftover pulp; it can add moisture and fiber to baked goods like muffins or cakes.

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Can I make this juice ahead of time?

Yes, you can make it up to 3 days in advance. Store in an airtight container in the refrigerator and stir before serving.

What can I do with the leftover pulp?

Use it in smoothies, baking, or freeze it in small portions to add to future juices or marinades.

Is there an alternative to Angostura bitters?

If you don’t have Angostura bitters, you can leave it out or add a dash of vanilla extract for an aromatic twist.

Can I use canned pineapple?

For this recipe, fresh pineapple is best since it uses the skin and core for steeping. Canned pineapple won’t give the same depth of flavor.