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Spiced pineapple drink {Chicha de piña}

Chicha de piña is a spiced pineapple drink made by simmering the pineapple skins and core with hard brown sugar and spices.
Course Drinks
Cuisine Ecuadorian, Latin American
Keyword Chicha, Pineapple
Prep Time 15 minutes
Cook Time 1 hour
Servings 2 liters


  • The skins and core of 1 pineapple organic if possible and well washed
  • ½ to ¾ lb of panela piloncillo or brown sugar, whole or in chunks – more or less to taste
  • Assorted spices: cinnamon sticks all spice peppers, cloves, anise, etc
  • 10-12 cups of water


  • Combine all of the ingredients in large saucepan or pot
  • Bring to a boil and simmer partially covered for at about an hour, stirring occasionally.
  • Let cool down, unless you are drinking it warm or hot, you can drink it immediately or let it rest refrigerated to allow the spices and pineapple flavor to concentrate.


If you want to make the fermented version of chicha de piña, prepare the chicha by only boiling half of the pineapple skins with the panela and the spices, then mix this with the remaining raw pineapple skins and core. Let it rest – covered and in a clay pot if you have one – at room temperature (in a cool place) for a day or two or until it starts to ferment, then strain and refrigerate.