This bubbly Mexican pineapple tepache is a fun summer replacement for your usual glass of kombucha.
This drink is AMAZING! It is a sweet, light, refreshing, juicy Pineapple Tepache recipe. Enjoy a new bubble, probiotic drink this summer.
Pineapple Tepache is a fermented pineapple drink popular in Mexico. I learned to make it from my husband’s grandmother, Queta. Pineapple, brown sugar, water and cloves are placed in a glass jar or pitcher and allowed to ferment for three days. 
I couldn’t tell, but there may be trace amounts of alcohol in this drink. Probably as much as secondary fermented kombucha. You won’t notice it and all ages drink it in Mexico. On the flip-side, If you want an alcoholic drink, you can let it ferment longer or mix it with some light beer when it’s ready.
When it is done fermenting, strain out the pineapple chunks and serve over ice. The pineapple chunks are delicious to eat too. Enjoy!
Pineapple Tepache will become cloudy in 2-3 days and white foam will form on the surface like the picture below. Scoop out the white foam before drinking. It’s totally harmless.
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Mexican Pineapple Tepache
- Total Time: 72 hours 10 minutes
- Yield: 4 servings 1x
Description
This bubbly Mexican pineapple tepache is a fun summer replacement for your usual glass of kombucha.
Ingredients
- 1/2 pineapple cut into chunks (leave skins on)
- 1/2 cup brown sugar
- 4 cups of water
- 2 whole cloves
- 1/2 gallon size glass jar
Instructions
- Wash the pineapple and then cut into chunks.
- Mix the brown sugar and water until sugar dissolves.
- Add the pineapple chunks, sugar water and cloves to a large glass jar or pitcher.
- Cover with a cotton cloth or towel and let sit on the counter in a cool, dry place away from direct sunlight for 3 days.
- Tepache will become cloudy in 2-3 days and white foam will form on the surface.
- Scoop out the white foam that forms.
- Serve Pineapple Tepache over ice.
Notes
The pineapple chunks are delicious to eat too.
- Prep Time: 10 mins
- Fermenting Time: 4320 mins
- Category: Drink
- Method: Fermenting
- Cuisine: Mexican
Frequently Asked Questions
Why do you leave the skin on the pineapple?
The wild yeast needed for fermentation lives on the pineapple skin. Leaving it on is what kickstarts the natural fermentation process. Wash the pineapple first to remove any dirt or wax, then cut it into chunks with the skin intact.
How do I know when the tepache is ready to drink?
After 2-3 days at room temperature, the tepache will turn cloudy and white foam will form on the surface. Scoop off the foam before serving — it's harmless, just a byproduct of fermentation. The drink is ready when it tastes lightly sweet, lightly fizzy, and smells pleasantly fermented, not sour or off.
Does tepache contain alcohol?
There are trace amounts of alcohol from the fermentation — roughly comparable to secondary-fermented kombucha. It's not enough to feel, and people of all ages drink it in Mexico. If you want more alcohol, let it ferment for a day or two longer, or mix the finished tepache with light beer when serving.
Can I store tepache in the refrigerator once it's done fermenting?
Yes — once it reaches the flavor and fizziness you like, strain out the pineapple chunks and move the liquid to the refrigerator. Cold temperatures slow the fermentation significantly. It keeps for about a week in the fridge. The pineapple chunks are delicious to eat too.
This looks absolutely delightful! I love the idea of using fresh pineapple for tepache, and I can’t wait to try making it myself. Thanks for sharing such a vibrant recipe!
Will this recipe still work if I double everything?