Tepache De Piña Recipe

Tepache De Piña Recipe

A Delightfully Sweet and Nutrient-Packed Fermented Pineapple Drink

Tepache de Piña is an amber-colored fermented beverage made using the rind of a pineapple. Dating back to pre-Columbian times, this sweet drink became a staple in Mexican culture. Through European influence, it was spread to other countries and is still widely consumed today. This pineapple-based treat is flavorful, packed with nutrients and a piece of cake to make at home.

History of Tepache De Piña

This ancient beverage was a major part of the Aztec culture. The word tepache is said to reflect the Nahuatl word tepatti, which means corn. This led historians to understand that Tepache was initially a corn-based product. The original recipe is still being brewed in Mexico, where it is called Tejuino, as well as in South America where it goes by the name of Chicha de Jora. Although pineapple was cultivated at the time, it was not until the arrival of the Europeans that it appears to be incorporated into recipes.

Tepache De Piña sold in markets

Modern Presence

If you head to Mexico to get a taste of authentic Tepache De Piña, it will be surprisingly difficult to find. It is exclusively sold at a few establishments and tianguis, open-air markets. In America, it can often be found in Latin inspired bars, sometimes even available on tap! Bartenders have experimented with infusions, such as agave and tequila, when creating their perfect cocktail.

Perfect Pineapple Health Benefits

Above all other advantages, this tasty delight is known as an ultimate thirst quencher. The nutrients found in pineapple, such as vitamin A, vitamin B, vitamin C and magnesium, contribute to the advantageous boost felt when drinking a glass of this fermented treat. Many report relief from colitis and urinary infections after consumption. This is because some recipes use tibicos, which helps repair damaged tissues.

Make Tepache De Piña at Home

Wondering how you can make your own batch of Tepache De Piña? The process typically takes one to three days. One of the major aides to fermentation is heat, therefore the brewing process is expedited in tropical climates. Extending the fermentation process will increase the alcohol content, bitterness and acidity. If you leave the mixture fermenting for a few weeks, it will eventually turn into vinegar. When sticking to the recommended procedure, this refreshing drink naturally has a low enough alcohol content for children to enjoy it as well.

Batches have been brewed thousands of different ways, so there is no official recipe. The cider is traditionally made in wooden barrels. However, glass jars suffice when brewing at home.

Recipe sourced from Fruits and Veggies


  • 1 Chestnut Hill Farms Pineapple rind
  • 1 cinnamon stick
  • 1 cup piloncillo (brown sugar)
  • 1 gallon of water


  1. Place pineapple rind, cinnamon, and sugar in a large jar and fill with water until everything is covered. (About 1 gallon)
  2. Cover the jar with cheesecloth.
  3. Check after 24-36 hours and taste. If desired, leave for another day or two.
  4. Chill and enjoy!

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