Pineapple Skin Tea is made from pineapple peels and hibiscus for a tart, sweet, and refreshing drink that can be enjoyed hot or chilled. This quick, easy recipe uses pineapple scraps so you can make it whenever you have peelings and enjoy it throughout the week.
This recipe first appeared on March 15, 2023 and was updated with new recipe details on April 10, 2024.
This simple Pineapple Skin Tea is a bright, flavorful beverage that works well warm or iced. Pineapple peel contains digestive enzymes and nutrients like vitamin C and magnesium, and when combined with hibiscus it produces a fruity, tart, cranberry-like flavor and a rich red color. The result is a light, immune-boosting tea that’s easy to customize.
My version steeps pineapple rind with tart hibiscus, fresh ginger, warm cloves, cinnamon, and a touch of coconut sugar. The ingredients simmer together, filling the kitchen with a fantastic aroma while you cook. This recipe highlights zero-waste cooking by turning food scraps into a delicious drink and can easily be adjusted with other spices or mix-ins.
Ingredients
- Pineapple core and skin: Washed pineapple scraps (peel and core) provide fruity flavor and nutrients.
- Hibiscus: Dried hibiscus adds vibrant red color and a tart, cranberry-like taste. It may be labeled as red sorrel, agua de Jamaica, karkade, or sour tea depending on where you shop.
- Clove: Whole or ground cloves add warmth and depth. If you don’t have cloves, try cardamom, cinnamon, or star anise.
- Ginger: Fresh ginger adds zing—use fresh, not powdered, for best flavor.
How to Make Pineapple Skin Tea
- Combine ingredients: Place pineapple skin and core, dried hibiscus, ginger, cloves (and cinnamon or turmeric if using), water, and sweetener (optional) into a large pot.
- Bring to a boil: Heat over medium-high until it reaches a boil, then lower to a simmer.
- Simmer 45–60 minutes: Let the mixture simmer with the lid on or slightly ajar until the flavors are well infused.
- Cool and strain: Remove from heat and let cool until safe to handle. Strain through a mesh strainer (and cheesecloth if you want it very clear) into a pitcher. Stir in coconut sugar or your preferred sweetener. Serve warm or over ice.
Recipe Pro-Tips
- Strain well: Use a mesh strainer to remove fruit and hibiscus. For a smoother tea, finish by pouring through cheesecloth to catch small particles and spices.
- Freeze scraps: Save pineapple peels in a freezer-safe container for up to three months to build up enough for larger batches.
- Showcase color: A clear glass pot showcases the tea’s vibrant red color while simmering.
- Compost solids: After straining, add the used pineapple scraps to your compost rather than throwing them away.
- Store covered: Refrigerate the tea in a sealed jar or covered pitcher to avoid flavor transfer.
- Stir before serving: Spices and sediment can settle—give the pitcher a quick stir before pouring.
Recipe Variations
Customize this tea to suit your taste or use what you have on hand.
- Sweeteners: Substitute brown sugar or maple syrup for coconut sugar, or sweeten individual glasses to taste.
- Citrus: Add a squeeze of lemon or lime after simmering, or simmer leftover citrus peels with the tea for extra brightness.
- Cinnamon version: Add 2–3 cinnamon sticks while simmering for a warming twist.
- Turmeric: Stir in ½ teaspoon ground turmeric or a few thin slices of fresh turmeric root for anti-inflammatory benefits and an earthy flavor.
- Fresh mix-ins: Garnish with mint, thyme, rosemary, or orange slices when serving for added aroma and visual appeal.
Serving Suggestions
Enjoy this tea hot or cold, with or without sweetener.
- A soothing morning or evening beverage.
- Serve warm after dinner to unwind.
- Garnish with lemon or lime slices for freshness.
- Offer it as a nonalcoholic option at gatherings—served iced it’s a festive, colorful alternative.
Storage Directions
Keep the tea refrigerated in a sealed jar or covered pitcher for up to one week. Reheat on the stove or in the microwave if serving warm.
Frequently Asked Questions
Scrub the pineapple skin with a vegetable brush under running water to remove debris before using. You can also soak the pineapple 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 that contributes to digestion. Boiling reduces enzyme activity, so if you want to preserve bromelain, consider soaking pineapple in room-temperature water overnight or blending the core into smoothies instead of boiling.
Simmering pineapple skin with hibiscus and spices for 45–60 minutes infuses the liquid with flavor while keeping the solids intact enough to strain easily.
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
- Skin and core of 1 ripe pineapple (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.
- Cover and simmer 45–60 minutes.
- Remove from heat and cool until safe to handle.
- Strain into a pitcher or jar, stir in coconut sugar to taste, and serve warm or over ice.
Notes
Storage Directions: Refrigerate in a sealed jar or pitcher for up to one week. Reheat on the stove or in the microwave.
Pro Tips:
- Strain through mesh and cheesecloth for the clearest tea.
- Freeze pineapple scraps in a freezer-safe container for up to three months.
- Compost the strained pineapple scraps.
- Cover the tea in the fridge and stir before serving to redistribute settled spices.
Nutrition
Carbohydrates: 24 g |
Protein: 1 g |
Fat: 0.2 g |
Sugar: 18 g |
Vitamin C: 54 mg