This delicious Pineapple Cucumber Juice is packed with nutrients and is a refreshing way to hydrate while getting a boost of vitamin C.
You will love this pineapple cucumber juice!
This fresh juice balances the natural sweetness of pineapple with the cooling hydration of cucumber, brightened by lemon and a hint of ginger for a pleasant zing.
Juicing is a regular part of my routine — I try to make fresh juice three to four times a week. I don’t replace meals with juice; instead I use juicing as an easy way to add more fruits and vegetables to my day and to get extra nutrients.
Cucumbers are a foundation in many of my juices. They’re hydrating, mildly sweet, and blend well with most fruits and vegetables. They also yield a lot of liquid, making them an excellent base for juice recipes.
The full recipe with amounts is in the recipe card below, but here’s what you’ll need to make this juice.
Pineapple Cucumber Juice Ingredients
- Lemon
- Cucumber
- Pineapple
- Ginger
How to make Cucumber and Pineapple Juice
Step 1: Wash and prepare your produce. I usually peel my cucumber for a smoother juice, but you can leave the peel on if it’s cleaned well. Lemon peel is bitter, so I recommend peeling the lemon before juicing.
Can I use canned pineapple?
You can use canned pineapple, but fresh pineapple provides the best flavor and most nutrients for this recipe.
Step 2: Feed the prepared cucumber, pineapple, lemon, and ginger through a juicer. Serve immediately for the freshest flavor, or store properly as described below.
This juice is light and refreshing: cucumber adds hydration, pineapple brings sweetness, and lemon and ginger add brightness and spice. It’s perfect for warm days or anytime you want a revitalizing drink.
The recipe makes about two 8‑ounce glasses of juice. You can easily double the ingredients if you want extra to store for the next day.
When I don’t have time to juice every day, I often make a large batch and a separate juice to refrigerate for the following day. This reduces cleanup while still giving you fresh juice to enjoy over two days.
Pineapple Cucumber Juice FAQs
Peeling is optional. Peeling often produces a smoother, less bitter juice. If you keep the peel, wash the cucumber thoroughly.
This recipe yields roughly 16 ounces (about two 8 oz servings) of juice.
Leftover pulp can be composted or repurposed in recipes like muffins, crackers, or soups. If you prefer, discard it.
How to store
For best flavor, drink the juice fresh. If needed, store leftovers in an airtight glass jar in the refrigerator for up to 24 hours. Shake well before opening, as natural separation will occur.
More Juicing Recipes
- Green Juice Recipe
- Green Apple Juice
- Immunity Shots
- Vegetable Juice
- Carrot Juice
- Spinach Juice
- Carrot Orange Juice
- Celery Juice
- Kale Juice
- Cucumber Juice Recipe
- Beet and Carrot Juice
Pineapple Cucumber Juice
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Ingredients
- 2 cucumbers, peeled and cut into long strips
- 2 cups fresh pineapple chunks
- 1 ” piece of fresh ginger, peeled
- 1 small lemon, peeled and cut into quarters
Instructions
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Prepare ingredients by peeling and cutting them to fit your juicer’s chute.
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Run all ingredients through a juicer until smooth.
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Serve immediately, or store in an airtight glass jar in the refrigerator for up to 24 hours.
Nutrition
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