Pineapple Skin Tea

Learn how to make pineapple skin tea using the leftover skins along with the core of a fresh pineapple. This is a zero waste Caribbean inspired beverage that is naturally sweet, packed with nutritional goodness, perfect to serve hot or cold and costs you nothing to make.

Jump to:

• Reasons to make this recipe
• Ingredients you will need
• The steps
• Notes and tips
• More recipes to try
• Pineapple Skin Tea

If you have been throwing away your pineapple skin, don't! Stop doing that as of  reading this post because this recipe is about to transform everything.

I used to be that person who was guiltly of throwing away my pineapple skins, I mean after all, it's just the skin of a pineapple so why would I need it? Yes, that was my mindset.

Here is the thing, most people don't realise that the skin and the core of a pineapple are loaded with bromelain, antioxidants and vitamins that are incredibly beneficial for your gut, your immune system and overall well being.

This recipe completely repurposes those skins, combines them with warming spices like turmeric, cinnamon, rosemary and ginger and simmers everything down into a rich, fragrant tea that is just as delicious as it is nourishing.

It is the kind of drink that feels like a hug in a cup but it also doubles up as a refreshing beverage on a hot summers day with some ice.

A drink that is suitable for most dietary requirements and can be made refine sugar free by sweetening with coconut sugar or a sweetener of your choice.

Whether you're looking for a comforting hot drink, a gut health boost or simply a way to reduce food waste in the kitchen, this plineapple skin tea deserves a permanent spot in your routine so try it and I promise you will love it as much as I do!

Reasons to make this recipe

• Zero waste - using parts of the pineapple that you would typically throw away
• Anti inflammatory powerhouse properties courtesy of the turmeric, ginger and cinnamon.
• Sweeten with a sweetener of your choice
• Easy to make- simmer, strain and serve
• Suitable for all dietary requirements

Ingredients you will need

• Pineapple skin and core - The star of the show! Keep this as this is the main feature for the tea.
• Turmeric - This is what gives the tea that beautiful golden hue.
• Ginger - A staple in Caribbean cooking which adds a gentle warmth.
• Cinnamon sticks - Another heart warming spice
• Rosemary - Not only used for roasting, it adds a subtle herbaceous note.
• Lime and lemon juice - This gives a bright citrusy lift that balances out warm and earth tones.
• Apple cider vinegar - Used purely to soak the pineapple skin.
• Coconut sugar - A low glycaemic index alternative to refined white sugar.

The steps

• ***BEFORE STARTING THE RECIPE, USE GLOVES AND AN OLD SAUCEPAN AS TURMERIC STAINS***
• Place the pineapple skin in a large bowl.
• Add enough water to cover the pineapple skins and the core in the bowl.
• Pour in the apple cider vinegar.
• Leave the skin to soak for up to 10 minutes.

• Strain off the water using a colander then rinse the skin off with water.
• Place the pineapple skin along with the core, cinammon sticks, rosemary, turmeric, ginger, lemon juice, lime juice along with the 12 cups of water.
• Bring the saucepan to the boil then reduce to medium-low heat.

• Put the lid on and simmer for up to an hour.
• After the given time, remove the lid and add the coconut sugar to taste then stir the tea in the saucepan.
• Put the lid back and simmer for a further 5 minutes.

• Remove the saucepan from the stove and allow to slightly cool down.
• Strain off the tea using a fine mesh strainer (discard the excess).
• Serve accordingly.

Notes and tips

• Make sure you clean the skin well before using it especially if it's not organic.
• Don't skip the apple cider vinegar soak, it is crucial for ensure all the debris is removed before preparing the tea.
• The longer you simmer the tea, the deeper and more intense the flavour will be.
• Feel free to simmer the tea for up to 90 minutes for a stronger tea.
• Keep in mind that turmeric stains, so use gloves when grating and prepare the tea using an old saucepan to avoid yellow staining.
• This tea can be served hot or cold.
• Stored (when cool) in a jug/pitcher and refridgerate for up to 5 days.
• Feel free to add additional add ins such as star anise, cloves, orange, mango etc...

More recipes to try

• Hot Sorrel Tea (Caribbean Style)
• Caribbean Chilli Chocolate Tea Recipe
• Iced Cerasee Tea (Cerassie Tea)
• How to Make Passion Fruit Juice
• Homemade Mauby Drink (Caribbean Bark Beverage)
• Sea Moss Drink (Irish Moss Drink)
• Cinnamon Orange Cold Brew Tea

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