Pineapple Skin Tea is a bright, tangy beverage made from pineapple peel and hibiscus. It’s pleasantly tart and slightly sweet, delicious both chilled over ice or served warm. This quick, easy recipe uses leftover pineapple scraps and makes enough to enjoy throughout the week.
Originally published March 15, 2023. Updated April 10, 2024 with new recipe notes.
This simple pineapple skin tea combines pineapple rind with tart hibiscus, fresh ginger, warming spices, and a touch of coconut sugar. Pineapple peels add flavor and nutrients: they contain vitamin C, magnesium, and other micronutrients, and the core includes bromelain, an enzyme associated with digestion. The hibiscus brings a vivid red color and a cranberry-like tartness that balances the pineapple’s sweetness.
The ingredients simmer together, filling the kitchen with a warm, inviting aroma while you finish other tasks. This recipe is flexible—swap or add spices and mix-ins to suit your taste, and freeze pineapple scraps as you accumulate them to make larger batches.
Ingredients
- Pineapple core and skin: Use the peeled skin and core from one ripe pineapple. Wash thoroughly before using.
- Hibiscus: Dried hibiscus (sometimes sold as red sorrel, agua de Jamaica, karkade, or Sudan tea) lends color and a tart, cranberry-like flavor.
- Cloves: Whole or ground cloves add depth. If you don’t have them, try cardamom, cinnamon, or star anise.
- Ginger: Fresh ginger gives the tea a bright, zesty note—prefer fresh over ground for best flavor.
- Sweetener (optional): Coconut sugar, brown sugar, or maple syrup to taste.
- Water: Enough to cover the peels—see the recipe card for exact amounts.
How to Make Pineapple Skin Tea
- Combine ingredients: Place pineapple skin and core, dried hibiscus, ginger, cloves (or other spices), water, and sweetener (if using) into a large pot.
- Bring to a boil: Heat over medium-high until the mixture reaches a rolling boil, then lower the heat.
- Simmer: Reduce to a gentle simmer and cook, lid on, for 45–60 minutes so the flavors infuse.
- Cool and strain: Remove from heat and let cool until safe to handle. Strain through a mesh strainer into a pitcher or jar, pressing gently to extract liquid. Sweeten to taste if you haven’t already. Serve warm or chilled over ice.
Recipe Pro-Tips
- Strain well: Use a mesh strainer and, if you prefer a very clear tea, finish with cheesecloth to catch small bits of spice.
- Save scraps in the freezer: Store pineapple peels in a freezer-safe container for up to three months to build a larger batch later.
- Showcase the color: If you have a clear pot, use it—hibiscus turns the tea a striking red that looks beautiful while simmering.
- Compost the leftovers: After straining, add the spent pineapple to your compost rather than throwing it away.
- Store covered: Keep the tea in a sealed jar or a covered pitcher to avoid absorbing other fridge odors.
- Stir before serving: Spices can settle; give the pitcher a quick stir for even flavor.
Recipe Variations
This tea is easy to customize. Try these ideas to change the flavor profile:
- Different sweeteners: Substitute brown sugar or maple syrup for coconut sugar, or add sweetener to individual glasses.
- Extra citrus: Stir in lemon or lime juice after simmering, or simmer with leftover citrus peels for extra brightness.
- Cinnamon pineapple tea: Add 2–3 cinnamon sticks with the other ingredients for a warm, spicy note.
- Turmeric boost: Add 1/2 tsp ground turmeric or a few slices of fresh turmeric root for an anti-inflammatory twist.
- Herb mix-ins: Garnish with fresh mint, thyme, or rosemary, or add orange slices when serving for color and aroma.
Serving Suggestions
Serve this hibiscus pineapple tea hot or cold, with or without added sweetener. It’s versatile:
- Enjoy a warm cup to start your day.
- Sip a warm glass after dinner to relax.
- Garnish with a lime or lemon slice for brightness.
- Offer it as a nonalcoholic option for guests at gatherings.
Storage Directions
Refrigerate the tea in a sealed jar or covered pitcher for up to one week. Reheat gently on the stovetop or in the microwave when serving warm.
Frequently Asked Questions
Scrub the pineapple skin under running water with a vegetable brush to remove dirt and debris before using. For extra cleaning, soak the peeled skin in water with 1–2 tablespoons of vinegar for about 20 minutes, then rinse and scrub.
Bromelain is a heat-sensitive enzyme found in pineapple. Prolonged boiling will reduce its activity. If you want to preserve more bromelain, consider soaking peels in room-temperature water overnight or using the fruit core in smoothies instead.
Simmering the skins for 45–60 minutes typically extracts plenty of flavor without breaking the peel down too much, making straining easier.
More Refreshing Beverage Recipes
- Apple Nutmeg Cocktail
- Hibiscus Elderberry Ginger Tea
- Watermelon Smoothie
- Anti-Inflammatory Turmeric Latte
- Strawberry Rose Bramble
Hibiscus Pineapple Skin Tea
Ingredients
- ½ cup dried hibiscus flowers
- 1½ tsp ground cloves (or 5 whole cloves)
- ½ cup coconut sugar (or sweetener of choice)
- Skin and core of 1 ripe pineapple, well washed
- 10 cups water
- 1 inch fresh ginger, peeled and chopped
- 1 stick cinnamon
- ½ tsp ground turmeric (optional)
Instructions
- Place all ingredients in a large pot.
- Bring to a boil over high heat, then reduce to a simmer.
- Simmer, covered, for 45–60 minutes.
- Remove from heat and cool until safe to handle.
- Strain into a pitcher or jar, stir in sweetener to taste, and serve warm or over ice.
Notes
Storage: Refrigerate in a sealed container for up to one week. Reheat gently on the stove or in the microwave.
Tips:
- Strain through a mesh strainer and cheesecloth for a clear tea.
- Freeze peels in a container for up to three months to build batches later.
- Compost spent pineapple peels instead of discarding them.