Short answer
Add about 2 tablespoons of diced fresh pineapple, or 2 tablespoons of pure pineapple juice, to each 500 ml bottle of plain kombucha. Seal the bottle and leave it at room temperature for two to five days. Pineapple ferments quickly, so burp the bottles daily and chill them once they are fizzy enough.
Fresh pineapple or juice?
- Fresh or frozen pineapple: gives the most natural flavour and some texture. Use small pieces or a purée, so the flavour gets out.
- Pure juice: quick and easy. Choose 100% pineapple juice that is not from concentrate. Juice with added sugar will ferment faster and fizz harder.
Some brewers avoid shelf-stable juice with preservatives, because it can make the drink flatter. If you are not sure, use fresh fruit.
What you need (per 500 ml bottle)
- About 2 tablespoons of diced fresh or frozen pineapple, or about 2 tablespoons of pure juice
- Up to 1/4 cup of pineapple for a stronger flavour
- Plain first-ferment kombucha, about 500 ml
- A pressure-rated swing-top bottle and a funnel
How to make pineapple kombucha
- Dice the pineapple into small pieces, or purée it. Thaw frozen fruit first.
- Put the pineapple or juice into a clean bottle.
- Pour in the kombucha through a funnel, leaving about 2.5 cm (1 inch) of headspace.
- Seal the bottle and leave it at room temperature, out of direct sun, for two to five days.
- Burp the bottle once a day over a sink. Taste a small pour from day two.
- Chill the bottle for at least 12 hours before opening, which holds the gas in and slows the fermentation.
Managing the fizz
- Burp daily. Pineapple builds pressure faster than many fruits.
- Watch the temperature. Warm rooms speed up fermentation. In summer, check the bottles after one day.
- Chill in time. Move the bottles to the fridge once they reach the fizz you like.
- Open cold bottles. Cold bottles gush less. Open them over a sink.
Pineapple pairings
- Ginger: a classic pairing. A thin coin of fresh ginger adds heat to the sweetness. See the ginger kombucha recipe.
- Mint or basil: a few leaves add freshness. See the Pink Lady apple and basil kombucha recipe for a basil example.
- Mango: a tropical pair. See the mango kombucha recipe.
- Chilli: a small pinch of chilli adds warmth. Start with very little.
Troubleshooting
- Too fizzy: chill sooner, burp more often and use less fruit or juice.
- Too sweet: use less juice, or dilute with a little plain kombucha.
- Cloudy: the fruit pulp settles. Chill the bottle well and pour slowly.
- Not fizzy: check the seal and the temperature. See why your kombucha is not fizzy.
For more on which fruits to use, see what is the best fruit to add to kombucha. For the full method, see how to flavour kombucha.