Pineapple Skin Tea

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I love pineapple. Besides coconut (which really can be considered a fruit, a nut and a seed by loose definitions) it’s my favorite fruit. Yeah, I know, I should have been born in the tropics.  But through modern (and old) technology, you can grow pineapple in places where it is not indigenous. For example, by using a solar powered greenhouse or simply by placing it inside your house you can keep a pineapple plant alive through the winter in most climates.  Pineapple is on the “Clean 15” list, the list of fruits and vegetables you don’t necessarily have to buy organic in order to stay away from pesticides and other chemicals.

Part of the reasoning for this is that the pineapple has a thick skin that is mostly discarded by consumers, so the argument goes that most of any pesticide residue will be thrown away with the skin. So that’s good news for pineapple lovers everywhere. However, it turns out that those skins have some pretty hearty nutrition in them. The skin is were most of the bromelain, a protein that helps in digestion and healing, is located. That’s why many people who juice for nutritional intake don’t peel or remove the skin before they juice a pineapple.

Right, well, that changes things a bit. If we’re going to use pineapple skin anyway then can we still put pineapple on our list of ‘clean’ fruits and vegetables if we don’t buy organically? Honestly, I can’t answer that question for you. I do know that a quick Google search shows that there has been a lot of controversy surrounding pineapple grown in Costa Rica lately. I also can tell you that there are more and more sources of organic pineapple becoming available, and then if you decide to grow your own you’ll also have your garden as a great source.

So with all that out of the way, I want to share a way to use those pineapple skins other than just throwing them in the compost. You can take them and make pineapple skin tea. Trust me, it’s so good and worthy of having delicious pineapple in the title.

How To Make Pineapple Skin Tea:

You will need:

Pineapple Skins
Ginger Syrup
Honey
Organic Sugar

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First you must acquire some pineapple skin. Here is a great idea for using the pineapple. Once you have accumulated a good amount of skin, you can just throw the skins in the freezer until you have enough, then place the pineapple in a large pot.

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Fill the pot to about an inch over the pineapple and bring to a boil for about 5 to 10 minutes. Then let the pineapple skins simmer on medium to low heat for 45 minutes to 1 hour.

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Take the pineapple skins off the heat and strain the liquid. Be sure to catch the liquid in a bowl, that’s the part we’re after. I wanted to get every bit of juice out of my pineapple skins so I used a potato masher to mash down the pineapple skin after I had strained the liquid off. Then I strained the pineapple skins again. I wound up with about 1 and 1/2 gallon of liquid. Place liquid in a bowl or back into your pot and set aside.

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To make the ginger syrup start with fresh ginger.

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Slice 5 oz of ginger into 1/4 in. slices.

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Add two cups of water and your sliced ginger to a pot and bring to a boil for about 10 to 15 minutes. Simmer on medium to low heat for about 30 minutes, making sure that the ginger is cooked completely. You may need to add a bit more water, add up to 1 cup as needed.

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Take your cooled cooked ginger mixture and blend. You can just use a hand blender if it’s more convenient.

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Place your pureed ginger mixture back into the pot and bring back to a boil. Once the ginger mixture is boiling add 1/2 cup sugar. You can actually add up to 2 cups sugar here for a sweeter syrup but I am always trying to watch my sugar intake, so I went with the lowest amount. Cook until sugar is dissolved. For a thicker syrup boil down to desired thickness.

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My yield was about a pint or 2 cups. At this point you can strain the ginger if you like. I didn’t bother because my husband and I love ginger, so I wasn’t worried about tiny bits floating around in my tea. However, if you’d like to serve this for guests or for a function you might consider straining the syrup.

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All of these measurements are approximate. There is really no correct recipe. You’ll have to pay around with fixing your pineapple skin tea to your liking. I added 1/2 cup honey to my 1 gallon and 1/2 half of pineapple liquid.

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Then I added 1/2 cup of the ginger syrup to the pineapple liquid as well. I was able to add these things while the pineapple tea was still warm. If yours has cooled too long you can place it back on the stove before adding the ginger syrup and honey. Make sure both are well dissolved before bottling.

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Store in the refrigerator for 1 to 2 weeks. You can serve this either hot or cold.

  • Kwasi Amenu-Tekaa says:

    Clear, straightforward instructions for preparation (or things to do). I’ll wait till I make my first batch of the tea, drink a jar, see how I experienced it, and then pen you my comments. In the meantime, thank you for sharing your skills and experience.
    Kwasi

  • Sanjay says:

    I like Jennifer way of making pineapple ginger tea. Thanks
    Sanjay

  • Lynda Lee says:

    Sounds wonderful and thank you i cant wait to try it. I just knew someone had to have come up with something for these pineapple skins that i just coudnt throw away before i.checked. Thanks again.

  • Nicolas says:

    Hi Jennifer,
    Thx for this article. Can we just eat the raw peel? That way it would be the sure shot to get all the nutrients from the peel. Nothing destroyed by the heat or mineral from the peel that didn’t leak into the water.

    What do you think?

    thx

  • Jai Vee says:

    I make Pineapple cider vinegar with just pineapples skins and the center scalp that are usually thrown away.

    ..Wash pineapple whole under warm running water and brush every crevices until very clean. Separate skin and cut into small pieces..
    ..boil 3 cups water and a cup of sugar..just until the sugar is dissolved..
    …place everything in a glass jar and cover tight with a Muslim cloth and a rubber band..making sure everything is submerged in water..

    I let it fermented in a cool dry dark place for at least 2 weeks. Then strain..
    ..I drink it as is..!!

    ..helps a lot in my arthritis pain..

  • Pam Dorner says:

    Very interesting. Just visited Jamaica and our guide said they boil the pineapple skins for juice and you just answered the questions about what I was doubtful of. Thank you for the info

  • Mo says:

    Thanks a lot…trying this out right now.

  • Eliza says:

    Is this safe to drink during pregnancy?

    • Jennifer Osuch says:

      Hi Eliza,

      I don’t know of a reason that it would not be safe. However, I’m not a doctor and to be safe you should always consult your doctor if you are unsure something would be safe to consume during pregnancy.

  • Kirra says:

    This is great! I just made it after making pineapple pie. I added a juice lemon that i had as well, delicious! I have pineapple plants growing so i cant wait till they give me my own fruit (probably another year yet) i did read somewhere else a fermented version of this which sounds great. Im going to try this next time.No boiling, just chop up the skins small, put them in a jar with water, honey/sugar, ginger and put on the lid tightly. Leave on the bench for 48h then strain. Top up with water and reseal. Leave for another 12h then refrigerate. 🙂

  • Shawn Simpson says:

    Well this is wonderful to see that we are people who get the most out of our foods organically. As a kid I lived with my grandmother in the Jamaica, the country side. We grew our own pineapples, none of that pesticides stuff. She had every fruit on her land you can think of. Now about the ginger tea it’s great to see how we are concocting it. You can add lemon juice too freshly squeezed lemons are better. We make it as a Christmas drink hot or cold. We store it in gallon bottles. This was a good article recipe. Got some skins on the stove now. I love pineapple and we shouldn’t waste none of it.

  • Ahabwe Jackson says:

    Dear Jennifer,
    Ism writing from Uganda, East Africa.
    I am a graduate jobless but researching on making and packing pineapple fruit juice. To day I tried.
    With ginger, pineapple, some two other fragrant herbs we locally use in tea, I added.
    Out come was so promising.I added sugar, but from your research, I have learnt to use organic sugar. I will chop sugar cane, sqeeze juice and add to the other component.

  • Clare Q says:

    Really interesting idea to use the skins.

    Doesn’t boiling the skins denature the bromilian though???

    • Jennifer Osuch says:

      Hi Clare,

      It depends on how high you heat the pineapple skins. Heating food above 118 degrees Fahrenheit usually kills enzymes. The way I’m doing here in this post would indeed kill the bromelain. However, you can cold steep the tea or include the skins when you juice your pineapples.

  • This looks amazing! I pinned to save!

  • Lorna Benner says:

    Can pineapple be pressure canned & dried? If so, how would one go about performing those procedures?

  • lorraine says:

    What a great idea !
    I can’t tell you how many dozens of skins I have tossed in the compost from dehydrating pineapple.

    Do you think this tea could be canned to give it a longer shelf life?
    I know you can can pineapple chunks.
    Do you think following the same process for that would work?

    • Jennifer Osuch says:

      Hi Lorraine,

      I was thinking the very same thing as I was writing the post……:) Yes, I think you could can this. I do not have a specific recipe at the moment. You would just have to research each ingredient (I’m thinking of the ginger) and be sure you followed the proper canning methods. In other words, can this recipe according to the ingredient that would require the highest temperature and longest processing time.

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