If you’ve been to the Dominican Republic, you’ve likely tried Pera-Piña—a sweet, cinnamon-spiced juice made from pineapple rinds, core, and rice. Its creamy texture and refreshing taste make it perfect for hot days. Plus, it’s a great way to reduce waste while making something delicious.
Ingredients You’ll Need
- Pineapple Rind & Core: The juice base provides natural sweetness and tropical flavor.
- White Rice: Gives the drink a slightly creamy texture and helps balance the acidity.
- Water: Ensures the perfect consistency and extracts all the flavors.
- Cinnamon Stick: Adds warmth and a hint of spice to complement the pineapple.
- Granulated Sugar: Sweetens the juice, but you can adjust it to your preference.
- Vanilla Extract: Enhances the flavor with a smooth, aromatic touch.
Tips & Tricks
- Maximize Flavor: Simmer the pineapple rinds longer for a richer taste.
- Creamier Texture: Blend the juice slightly longer or use a second straining for a smoother finish.
- Adjust the Sweetness: Start with less sugar and add more to taste, or swap for honey or brown sugar.
- Serve Extra Chilled: Refrigerate for at least 2 hours or serve over plenty of ice for the best refreshment.
Variations to Try
- Citrus Twist: Add a splash of orange juice for a tangy flavor boost.
- Coconut Pera-Piña: Replace 1 cup of water with coconut water for tropical vibes.
- Natural Sweetener: Swap sugar for honey or agave syrup for a healthier alternative.
- Use Brown Sugar: For a richer, caramel-like sweetness, swap white sugar for brown sugar.
- Spiced Version: Add a pinch of nutmeg or cloves for a warmer, spiced drink.
- Make it Dairy-Free: Add a splash of evaporated milk for a creamier finish.
What to Serve with Pera-Piña
- Mangú (Mashed Plantains): A classic Dominican breakfast pairing.
- Pan de Agua: Light, fluffy bread that balances the sweetness.
- Pastelitos: The sweet, creamy drink complements these crispy, savory empanadas.
- Pollo Guisado: A refreshing contrast to this hearty Dominican stew.
- Galletas de Coco: Crunchy coconut cookies for a perfect sweet treat!
Storage & Make-Ahead Tips
Store Pera-Piña in an airtight container in the fridge for up to two days, stirring before serving, as separation may occur. Freezing isn’t recommended, as it alters the texture and dilutes the flavor. For the best taste, prepare it in advance and chill it overnight, then stir it before serving over ice.
Frequently Asked Questions
Can I make Pera-Piña without rice?
Yes. While the rice gives it a creamy texture, you can leave it out for a lighter, more traditional pineapple juice.
What can I do with the leftover pulp?
Use the leftover pulp for compost, smoothies, or even baked goods for a tropical twist.
Love refreshing homemade drinks? Try my Rice Drink for a smooth and light refreshment, Brazilian Lemonade for a creamy citrus delight, or Apple Carrot Smoothie for a naturally sweet and nutritious boost.
Pera-Piña (Dominican Rice Drink with Pineapple)
Ingredients
- 1 whole pineapple (rind and core included)
- ½ cup uncooked white rice
- 7 cups water
- 1 cinnamon stick
- ½ cup white granulated sugar
- 1 tsp vanilla extract
Instructions
- Start by washing the pineapple thoroughly to remove any dirt since the rind will be used. Cut off the top and bottom, then peel the skin and set the rinds aside.
- Remove the core and save it as well. The pineapple flesh isn’t needed for this recipe, but you can enjoy it as a snack or use it in smoothies and desserts.
- In a large pot, combine the pineapple rinds, core, uncooked rice, water, and cinnamon stick. Stir everything together and bring the mixture to a gentle boil over medium-high heat.
- Once it starts boiling, reduce the heat and let it simmer for 20-30 minutes until the pineapple rinds soften and the rice is fully cooked.
- Remove and discard the cinnamon stick. Transfer the cooked mixture to a blender and blend until smooth—it will still have some texture.
- Place a fine-mesh sieve over a large mixing bowl and strain the juice, pressing down with a spoon to extract as much liquid as possible. Discard the remaining pulp.
- Stir in the sugar and vanilla extract, mixing well until fully dissolved. Cover the juice with plastic wrap and refrigerate for a few hours until it’s nicely chilled.
- Once cold, pour the Pera-Piña over a glass filled with ice. Serve immediately for the best flavor and enjoy this refreshing Dominican drink!
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