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The Fabled Pour

Pineapple juice

Also called fresh pineapple juice, jus d'ananas, jugo de piña

Fresh pressed pineapple juice, sweet, tart and foamy when shaken thanks to its enzymes and fiber. It is the body of a Piña Colada and the fruit in a Singapore Sling. Fresh juice from ripe fruit beats canned by a wide margin; if canned, choose unsweetened 100% juice.

  • ripe pineapple
  • tropical sweetness
  • bright acidity
  • caramel
  • green edge when underripe
  • foamy texture

Origin

The pineapple is native to southern Brazil and Paraguay and was spread by indigenous peoples through the Caribbean, where Columbus saw it on Guadeloupe in 1493; Europeans adopted it as a symbol of hospitality and carved it over doorways. Smooth Cayenne became the world's main cultivar and Hawaii's plantations industrialized the juice and the can. The fruit holds the protein digesting enzyme bromelain, which is also why fresh juice froths so well when shaken.

Production and safety

Fresh juice ferments quickly: refrigerate sealed and use within 2 days; discard if fizzy or yeasty. Bromelain breaks down gelatin and dairy proteins, so do not pre-batch fresh pineapple juice with cream for long. Shake hard for the foam. Unpasteurized juice carries a small risk for pregnant and immunocompromised guests; pasteurized juice is the safer choice for them.

Allergens: None

Common uses

  • pina-colada
  • singapore-sling
  • Jungle Bird
  • Algonquin
  • pineapple Daiquiri

Pours that use it

Sources

  1. Pineapple (Morton, Fruits of Warm Climates, Purdue NewCROP), Purdue University NewCROP · secondary source, retrieved 2026-10-11
  2. What You Need to Know About Juice Safety, US Food and Drug Administration · primary source, retrieved 2026-10-11