There’s nothing like fresh pineapple juice. Sweet, refreshing, with just the right amount of tartness—it’s like tasting the tropics.
But because pineapple is both soft and fibrous, it can be tricky to juice, especially on its own. We tested different methods and found the best, easiest way to juice pineapple. This technique prevents clogging, yields more juice, and makes cleanup faster.
WHY IT WORKS
The fruit contains fibers that extend horizontally, and the core contains fibers that run vertically. Cutting the pineapple and core in the opposite direction breaks those fibers into smaller pieces, which prevents clogging.
Juicing the core at the end of the session pushes out remaining pulp inside the juicer.
THE BEST WAY TO JUICE PINEAPPLE
- Cut the top and bottom off the pineapple. Slice off the peel. Once that’s done, you should have just the yellow fruit standing on your cutting board.
- Similar to how you sliced off the peel, cut a thin strip off the outside of the pineapple, no more than ½ inch thick. Rotate the fruit and repeat until you reach the core.
- Once the core is left, place it on the cutting board horizontally. Slice into about ½ inch pieces. Set this aside for later.
- Juice each slice of pineapple. Remember to go slowly. Insert one slice of pineapple, watch the juicing screw pull it down, then insert the next piece.
- Juice the core pieces.
- Once everything looks like it’s been processed, hold down the reverse button for a few seconds, then run the juicer for an additional 30 seconds.
- Turn off the machine and enjoy your pineapple juice. It can be refrigerated in an airtight container for up to 72 hours.
Here's a helpful demonstration of this technique by @jeffjuices:
