How to Juice a Pineapple

Confession time: I’ve been using canned pineapple juice.

It’s just… I don’t make a lot of drinks that call for pineapple juice. I only need it when I’m making piña coladas or painkillers, which I kinda think of as garbage drinks. Fun, loveable garbage drinks! But if I’m making those drinks, it’s because I’m deliberately choosing convenience over quality; if I wanted to make a good drink, I’d reach for a better recipe. But I’ve still felt bad about it. Canned pineapple juice tastes like metal.

And there’s another reason: I was intimidated. I own one of those great, big juice-anything juicers, and I dread using it. It’s a bear to clean and I don’t like lugging it out of the cupboard. I’d seen Jeffrey Morgenthaler’s simple pineapple juicing technique, described in his book The Bar Book (an excellent reference for the home bartender). It sounded ingenious, but I just didn’t know how much of a hassle it would really be.

This weekend, I had a good recipe I wanted to make, Ohana Joe, and it calls for pineapple juice. So I juiced my very first pineapple à la Morgenthaler, and I can tell you it was silly easy.

Here’s how it’s done:

Buy a pineapple.

You’re not going for looks, you’re going for juice. Don’t pay any attention to the leaves on top. Just like any other fruit you’re going to juice, pick one that seems heavy for its size. It should be yellow-orange, smell sweet, and maybe even be a bit soft.

Cut the pineapple into chunks.

You could use a pineapple corer, but I don’t own one, so I did it the way it’s described in these step-by-step instructions. No need to remove the core, though.

Purée the chunks.

Put all the chunks in a food processor and turn them into a purée. I have a Vitamix blender, so I used that instead, and it took about 20 seconds for the chunks to be turned into almost-juice. You may need to push the pineapple chunks down towards the blade.

Prep a salad spinner.

Line a salad spinner with doubled-over cheesecloth. Instead of cheesecloth, I use one of these bags. They’re reusable, and they see a lot of action in my kitchen. They’re especially great for straining syrups.

Put the purée into the spinner.

Pour the pineapple purée into the cheesecloth, then fold the edges of the cheesecloth over into the bowl of the spinner so you can close it.


Spin the spinner, and through the magic of centrifugal force, the juice will come flying out of the purée. Whee! Pause frequently to pour the juice out of the spinner. Keep spinning until you’re not getting any more juice.


Using this method, I got 19 ounces of beautiful pineapple juice from a medium-large pineapple, and it took maybe five or ten minutes total. Way faster than I would have guessed, and cleanup was pretty easy, too.


Michael Paul, whose work involves prepping pineapple juice for some of the best known bars in San Francisco, says you can skip the spinner step if you have some extra time, as the solids will settle on their own:

The juice tends to separate and a heavy foam forms at the top after about 30-45 minutes. You can skim the foam off with a ladle or a conical strainer. It’s a thick layer when done in bulk.

William Prestwood, bartender at San Francisco’s Pagan Idol, shares the following tips:

Tip: For juicing pineapples at home, I use a (Hamilton Beach) centrifugal juicer I got at Target for around $50. No extra straining required, and you can use the meat for cookies, bread, etc. When selecting your pineapple, look for symmetry, check the bottom for mold (pineapples go bad from the bottom up), and pinch one of the little nipples for the smell test! Cheers! > bonus tip: Pineapple contains a flesh-eating enzyme. Wear gloves while handling, and don’t eat whole raw pineapples to the dome (ie. The whole pineapple) Canned pineapple has been heated, and does not have the enzyme. Reminds me of eating 3 kiwis in a row as a youngster and melting the flesh off of my tongue. Ouch!

Aloha Julie, who does a lot of entertaining at her home tiki bar in Austin, says:

An option that falls in between canned and fresh squeezed in my opinion is Trader Joe’s in a carton.

6 thoughts on “How to Juice a Pineapple

  1. Thanks for the tip! My husband loves to make Painkillers because of how simple and easy it is so no shame. And kudos for all the hard work you have put into the site lately! I have really been enjoying all your posts.

    Liked by 1 person

  2. Farberware makes a stainless corer that is around 8-9 bucks. It makes perfect rings and if you leave enough in the bottom, you have a useable vessel to make a drink in.
    I took an old knife and bent the blade 90 degrees. Makes removing the core a snap.

    Liked by 1 person

  3. I’d like to give this a shot, though the need for a salad spinner makes it a little more trouble than I’d like.

    It’s a no-go for parties, obviously, but for making a few cocktails at a time, I’ve always just cut the pineapple into chunks, tossed a few chunks at a time into my shaker, and mashed the hell out of them with my muddler. It takes some muscle, but you can’t beat it in terms of how little equipment it takes.

    I can process a whole pineapple this way *relatively* quickly, if need be, but I really should figure out some way to use all that left-over pineapple fiber. Gotta be some kind of dessert that could make good use of it.


  4. I was delighted when I found your article and how the salad spinner could be used to strain pineapple. Unfortunately, I never thought to worry about how that device was built.

    What I found, and hopefully this helps someone else, is that you MUST either do this in small batches OR have a large salad spinner.

    I have one of the mini OXOs that is perfect for one person/small project but was an abject failure because there wasn’t enough room for it to spin. I thought that being able to close it meant it would work. Alas, it did not. I’m now doing the wait and let it settle over a mesh strainer.

    Thank you AND your bartender friends for this great article. It might not have worked for me but it’s bloody brilliant.


    Liked by 1 person

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