Summer is here, and that means it’s time for making some fun kombucha. The tangy flavor and fizzy feel of this pineapple kombucha makes it perfect for sipping on the poolside.
Kombucha is great for digestion and boosting your energy—then you add the pineapple to it and you’ve made tropical sunshine in a bottle! Now it's your turn to try out our best pineapple kombucha recipe.
First, let’s make your grocery list to get started on making the best pineapple kombucha:
Ingredients and Tools Needed for the Recipe:
- 16 oz fermented Kombucha ready for bottling. This is what we recommend for a kombucha starter kit.
- 3-4 chunks (1 oz) of dried or 4-5 chunks (1 oz) of fresh or frozen pineapple. What’s the difference? Well, using dried pineapple will make your kombucha sweeter due to the drying process it goes through and the added sugar. The fresh or frozen pineapple has a much stronger pineapple aroma.
- Funnel to make the bottling process easier. We recommend using a pitcher to prevent spillage, but this is not necessary.
- Bottles; the specific ones linked are perfect for keeping your kombucha airtight and allowing fermentation to properly take place.
- Scale; this is optional, but it helps to get the perfect pour in every bottle.
- Knife and cutting board to aid in cutting up the pineapple chunks, but feel free to just use your hands!
Step-by-Step Instructions to Make Pineapple Kombucha:
- Ferment your kombucha based on the black tea instructions provided with your SCOBY.
- Put a bottle with the funnel on the scale and tare the scale, if you are weighing your recipe.
- Use the funnel to fill your bottle 1-2 inches from the top of the bottle, leaving room for headspace and the pineapple chunks.
- Remove the funnel and tare your scale.
- Add in your pineapple, tearing it into little chunks so it fits into the bottle.
- If you are cutting your pineapple, cut it into small cubes or strips, so the pineapple comes out of the bottle easily after you drink all the kombucha.
- Ferment at room temperature for 3-5 days, burping every 12-24 hours, or as necessary.
Advice For Making Pineapple Kombucha:
- Make sure to tear or cut your pineapple small, especially the dried fruit because it will expand and eventually need to come out of the bottle.
- It's best to look for dried pineapple that is solely pineapple, or pineapple and sugar, to avoid any ingredients that could interfere with your ferment.
- Pouring in all the juices that come off your fresh or frozen pineapple is a must!
- When burping your bottles, do what your kombucha needs. If it's super fizzy every time you burp it, do it more frequently to avoid explosions.
You may be asking yourself now, “What does it mean to burp your kombucha bottles?” Similar to burping a baby, the act of burping is just to release excess gas and air from the bottle.
To burp your bottle, VERY gently open the top of the bottle. We recommend treating your kombucha bottle like a recently shaken can of Coke. Don’t open it too fast or you’ll end up like this:
Once your 3-5 days are up, it’s finally time for you to enjoy your perfectly crafted bottle of pineapple kombucha! If you want to learn more about how you can ferment your own food and what the benefits of fermentation are, check out The Art of Fermentation by Sandor Katz!