This Agua de Piña (also known as Pineapple Water) is easy, refreshing and simple. It’s only 3-ingredients and ready to make in minutes!
It’s no secret that agua frescas are the most simple pitcher drink! Cucumber agua fresca was the first authentic agua fresca recipe I learned, but there’s something about pineapple agua fresca that is absolutely the best!
Why this recipe works
Agua frescas (literally meaning ‘fresh waters’ in Spanish) are hydrating, fresh and delicious! Typically made by blending water and fruit, this traditional Mexican beverage is extremely flavorful and easy to make.
I’m a huge fan of serving aguas frescas, because they’re so simple - just blend fruit with water! Agua de pepino (cucumber agua fresca) was the first agua fresca recipe my mother-in-law taught me, but agua de naranja (orange agua fresca) is another close favorite.
Agua frescas are:
- An easy and simple beverage to serve a crowd
- Always few ingredients
- Refreshing and using fresh, real ingredients!
Fresh Pineapple - Can be substituted for pre-cut pineapple chunks or canned pineapple. (If canned, the agua de piña may be extra sweet.)
Sweetener - Traditional aguas frescas use granulated sugar as sweetener. As a substitute I typically use agave nectar or maple syrup, but you can also use coconut sugar, granulated sugar, monk fruit sweetener or honey! Note that all sweeteners have a slightly different taste and therefore will change the taste of the agua fresca slightly.
Mint Leaves - Feel free to omit or substitute for basil.
Step 1: Prepare the pineapple
If you do not have pre-cut chunks of pineapple, cut the pineapple into medium-sized chunks.
Step 2: Blend
Add pineapple chunks, mint leaves, water and sweetener into the blender. Blend until smooth, about 60-seconds.
NOTE: You may have to blend the pineapple water in multiple batches depending on how large your blender is.
Step 3: Strain
Strain the agua de pina through a fine mesh sieve. This is optional, as traditional aguas frescas are served with the pulp. If straining, discard the pulp.
Step 4: Finish the agua fresca
Add the pineapple water to a large pitcher. Add any additional sweetener to taste and stir to dissolve.
Step 5: Chill
Chill the agua fresca for 30-minutes and serve over ice or as is.
To strain or not to strain: Traditional agua frescas are served with the pulp. You can choose to strain or not, either will result in a delicious taste, although I recommend straining if you’re unfamiliar with the pulp-y texture.
Using old-ish pineapple chunks: This pineapple water recipe is a great way to use up cubed pineapple about to be out of its prime!
Storage Directions: Store leftovers in the fridge for 2-3 days at most, or the pineapple will begin to ferment and create another popular Mexican beverage called Tepache!
Traditionally, you don’t strain the pulp from agua fresca. To keep the most nutrients you can keep the pulp. If you prefer a smoother drink, strain.
If you prefer, you can use canned pineapples instead of one fresh one. Swap out 1 whole pineapple for two cans of pineapple.
Absolutely! Allow the frozen pineapple chunks to de-thaw slightly before blending, or this agua de pina will be the texture of a pineapple smoothie instead!
There are many variations that can be made to this pineapple water. You can swap cold water for coconut water, add lime or orange juice, or blend with strawberries, ginger or mango!
- Orange Agua Fresca (Agua de Naranja)
- Cucumber Agua Fresca (Agua de Pepino)
- Mandarin Juice
- Horchata (Agua de Horchata)
Agua de Piña (Pineapple Water)
- 2 cups fresh pineapple
- ⅓ cup sweetener (maple syrup, agave nectar, granulated sugar, simple syrup)
- 4 cups water
- ¼ cup fresh mint leaves washed thoroughly
- Add all ingredients into the blender.2 cups fresh pineapple, ⅓ cup sweetener (maple syrup, agave nectar, granulated sugar, simple syrup), 4 cups water, ¼ cup fresh mint leaves
- Blend until smooth and no chunks of pineapple are apparent, about 60-seconds.
- Strain the pineapple water into a large pitcher or measuring cup. (Traditional agua frescas are served with the pulp, so feel free to omit this step!)
- Pour immediately over ice or keep in the fridge for 30-minutes to cool.
- Keep in the fridge for 2-3 days maximum.