Fermented Pineapple Drink

Fermented Pineapple Drink


Recipe Yield

8 to 10 servings

Cooking time

10 minutes

Rate this recipe

4 from 6 votes


  • 4 liters, or 16 cups, water
  • 1 pound piloncillo or dark brown sugar
  • 1 cinnamon stick
  • 5 whole cloves
  • 1 ripe pineapple or about 3 cups
  • 1 cup lager beer

To Prepare

  • Using the traditional big earthenware jug (or a large pot), bring to a boil the 16 cups water along with the piloncillo, cinnamon stick, and whole cloves. Simmer, stirring once in a while, for about 10 minutes or until the piloncillo has dissolved.
  • While the water is simmering, wash the pineapple thoroughly, and remove the stem and bottom. Cut it into 2 inch cubes, without taking off its rind.
  • Once the flavored water is ready, turn off heat and add in the pineapple chunks and cover. Let rest for 2 days, or 48 hours, in a warm area of your kitchen. The mixture will begin to ferment and bubble on the surface. Add a cup of lager beer, stir well, and let it sit for up to 12 hours more. Don't let it ferment much longer, or you may end up with vinegar instead!
  • Strain tepache through a fine strainer or cheesecloth, and serve very cold. You can either refrigerate it or serve over ice cubes.


12comments inFermented Pineapple Drink

  1. Caryn

    Nov 22

    I’ve been wanting to try this for so long and I’ve finally got a batch in its second day of fermenting and plan to have it for a Thanksgiving “punch”! With the cloves and cinnamon it felt like a good fall option, almost like a spiced cider. I was wondering though, if you have tried using the pineapple chunks for anything other than compost. Seems a waste to throw out delicious juicy pineapple! Thank you for sharing so many amazing recipes (I also have our turkey brining in your achiote and bitter orange marinade, it’s a family favorite)!

    1. Pati Jinich

      Nov 25

      Hi Caryn, so happy to hear you made Tepache and my turkey recipe for thanksgiving, yay! You are right about the pineapple, maybe you can use the chunks to make a margarita like this one https://patijinich.com/grilled-pineapple-margarita/ Happy Holidays!

      1. Caryn

        Nov 26

        Thank you Pati! The family enjoyed the turkey and the tepache so much I shared the link to the recipe with them.
        Margaritas are a great idea for the leftover pineapple, I am definitely game to give it a try. It’s in a ziplock bag in the freezer now, so I guess we’ll be drinking them blended rather than on the rocks 🙂
        We once had pineapple tamales and empanadas before….we might give those a try too. Cheers!

        1. Pati Jinich

          Nov 27

          Now that you mention, Caryn, I have this recipe for delicious Candied Orange and Pineapple Empanadas that you may like!

  2. Danielle Stettler

    Jan 22

    Omggzzz.. piloncillo is my new favorite best friend. Making your and now my Tepache. Ty for sharing

    1. Pati Jinich

      Jan 29

      My pleasure, love Tepache!

  3. Mike

    Oct 10

    Thanks for the recipe! Excited to dry it. Should it be covered lightly (towel) during fermentation or is a lid ok?


    1. Pati Jinich

      Oct 24

      A lid works better 🙂

  4. A.Hix

    May 03

    Amazing. Thanks so much!

    1. Pati Jinich

      May 17

      Glad you liked it 😉

  5. Maria

    Dec 29

    Gracias chef, y querida Patty love this tepache the best receta 😊

    1. Pati Jinich

      Dec 29

      Gracias Maria, que bueno que te gusto!

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