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Mexican Pineapple Tepache

Mexican Pineapple Tepache

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  • Author: Danielle Johnson
  • Total Time: 72 hours 10 minutes
  • Yield: 4 servings 1x


This bubbly Mexican pineapple tepache is a fun summer replacement for your usual glass of kombucha.


Units Scale
  • 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


  1. Wash the pineapple and then cut into chunks.
  2. Mix the brown sugar and water until sugar dissolves.
  3. Add the pineapple chunks, sugar water and cloves to a large glass jar or pitcher.
  4. 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.
  5. Tepache will become cloudy in 2-3 days and white foam will form on the surface.
  6. Scoop out the white foam that forms.
  7. Serve Pineapple Tepache over ice.


The pineapple chunks are delicious to eat too.

  • Prep Time: 10 mins
  • Fermenting Time: 4320 mins
  • Category: Drink
  • Method: Fermenting
  • Cuisine: Mexican
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