Pineapple Celery Juice
Pineapple's high sugar content and juiciness dominate the flavor, while celery contributes its savory, mineral-rich edge and most of the juice's volume without turning the drink overly vegetal. Because pineapple juices easily, alternating it with the more fibrous celery through the juicer keeps everything moving and extracts more liquid from the celery stalks.
- Prep
- 10 min
- Cook
- 0 min
- Total
- 10 min
- Servings
- 2
Ingredients
- 3 cups fresh pineapple, peeled, cored, and cut into chunks
- 4 stalks celery stalks, trimmed and cut into 3-4 inch lengths
Nutrition per serving
- Calories
- 135
- Protein
- 2g
- Carbs
- 35g
- Fat
- 1g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
Need different units or a different yield? Try our Conversion Calculator →
Instructions
- 1Rinse the celery stalks well, especially near the base where dirt collects, and trim off the leafy tops.
- 2Peel and core the pineapple, then cut it into chunks sized to fit your juicer's feed chute.
- 3Feed the celery and pineapple chunks through the juicer in alternating batches, a few pieces of celery, then a few of pineapple, and so on.
- 4Stir the finished juice well, since pulp settles quickly, then pour over ice and serve right away.
- 5If juicing without a machine, blend the pineapple and celery with 1/4 cup water until smooth, then strain through a fine-mesh sieve or nut milk bag, pressing to extract as much liquid as possible.
Tips & variations
- Use the ribs closest to the base of the celery bunch, they're juicier than the leafy inner stalks and give a higher yield.
- A squeeze of fresh lime at the end brightens the sweetness of the pineapple and cuts through the celery's saltiness.
- For a thinner, more drinkable juice, add a few ice cubes directly into the juicer feed chute along with the last batch of pineapple.
- Core the pineapple before juicing; the tough central core doesn't juice well and can strain a centrifugal juicer's motor.
Storage & reheating
Pineapple celery juice is best consumed within 15-20 minutes of juicing for peak flavor and vitamin content. If storing, transfer to an airtight jar, fill it as full as possible to limit air exposure, and refrigerate for up to 24 hours; expect some separation and a milder flavor. Shake or stir well before drinking.
Tips from the Tulo kitchen
- Chilling the pineapple and celery in the fridge before juicing makes for a colder, more refreshing glass without diluting the flavor with ice.
- A centrifugal juicer extracts this combination faster, but a masticating (slow) juicer pulls slightly more juice from the celery and produces less foam.
FAQ
Do I need to peel the celery?
No. Celery skin juices fine as-is; just rinse the stalks well and trim the base, where grit tends to collect.
Can I make this without a juicer?
Yes. Blend the pineapple and celery with a little water until smooth, then strain through a fine-mesh sieve or nut milk bag, pressing firmly to push the liquid through and leave the pulp behind.
Why does my juice taste more vegetal than tropical?
Older or less ripe celery stalks are more bitter and fibrous. Use fresh, crisp celery and make sure the pineapple is fully ripe (fragrant at the base, with some give when pressed) for a sweeter balance.
Can I add other ingredients?
A small piece of peeled ginger or a squeeze of lime works well alongside the pineapple and celery without overwhelming the two-ingredient base.
