Alright friend, settle in—because I'm about to share my favorite way to get through a sweltering summer afternoon (besides hiding in the fridge, which... only works until someone asks for dinner). So, SUMMER PINEAPPLE ICED TEA: this drink takes me straight back to those muggy July cookouts at my aunt's place. We’d run around all day, and someone would always have a pitcher of this stuff ready to go—sometimes with a giant wooden spoon sticking out, sometimes just a ladle if the spoons had disappeared again (hello, cousin Ben). Anyway, my own kids go nuts for it now, and—small confession—I sometimes hide the last glass for myself at the back of the fridge. Who wouldn’t?
Why I keep making pineapple iced tea (and why you'll probably love it, too)
I make this when it’s just way too hot for regular tea—or when I find a pineapple on sale and can’t resist. My family goes a bit wild for this, especially when I toss in extra pineapple chunks (they fish them out with a fork, but honestly, that’s half the fun). Oh, and it’s saved me when I’ve run out of soda at a party. Just saying! The only snag: sometimes I forget to chill the tea ahead, but honestly, a mountain of ice sorts that out. I used to stress about getting the "perfect" balance of sweet and tangy, but now I just taste and tinker until it feels right. (And if you add a splash of rum for the grown-ups—well, let’s just say I don't judge.)
What You’ll Need (with a couple of swap-outs)
- 6 cups water (tap is fine—my grandmother always insisted on filtered, but honestly, use what you have)
- 4 black tea bags (I use Twinings, but the basic store brand is just as good, or green tea if you’re feeling wild)
- 1 cup pineapple juice (fresh is amazing, but canned totally works—sometimes I even cheat with the stuff from the carton)
- ½ fresh pineapple, diced (or a cup of canned chunks; in a pinch, frozen bits are fine, too)
- ¼ cup sugar (give or take; honey or agave if you like it less processed, though it’ll taste a bit different)
- Juice of one lemon (or lime, or just a splash of bottled if you’re in a hurry)
- Mint leaves for garnish (optional, but my neighbor swears by it)
- Ice—lots
How I Throw It Together (with personal tweaks)
- Boil your water. I use my ancient kettle, but a pot on the stove is fine. Pour it over the tea bags in a heatproof jug or bowl (I once used a soup pot in a pinch—worked fine).
- Let the tea steep for a good 5–7 minutes. I like it strong, so I sometimes wander off and forget it for closer to 10. Just fish out the bags when it’s deep amber.
- This is where I usually sneak a taste. Add the sugar while it’s hot, so it dissolves. Stir until it’s all mixed in (or mostly; a few grains never hurt anyone).
- Let the tea cool to room temp. If I’m in a hurry, I chuck in a tray of ice cubes. If you pour hot tea over a mountain of ice, it’s totally fine—it just gets a bit watered down, but no one’s noticed yet.
- Once it’s cool, add pineapple juice, lemon juice, and diced pineapple. Give it a good stir. Don’t worry if it looks a bit weird at this stage—sometimes the juice floats oddly, but it blends in after a bit.
- Taste and adjust. Too tart? More sugar. Too sweet? Extra lemon. Not pineapple-y enough? Chuck in more juice or chunks.
- Fill glasses with ice, pour over your golden tea, and garnish with mint or even a pineapple wedge if you’re feeling fancy. Or you can just skip the garnish entirely, like I do half the time.
Random Notes (aka what I’ve learned the hard way)
- If you use canned pineapple, give the chunks a rinse first—sometimes they’re just too syrupy and sweet.
- Once, I tried adding the pineapple chunks before the tea cooled and, well, the texture got weird. 10/10 do not recommend.
- This actually tastes even better after sitting overnight, but honestly, it’s usually gone before then.
Stuff I’ve Tried That Might Work for You
- Green tea instead of black? Surprisingly delicious, a bit lighter (though my cousin said it tasted “funny”—rude, but maybe give it a go).
- I once threw in a handful of basil instead of mint and, um, probably wouldn’t do that again. But hey, you might like it!
- Adding frozen berries for a little color—tastes great, looks even prettier.
What You’ll Need (If You’re Missing Stuff...)
All you really need is a kettle or pot and a big jug. No fancy infuser? Just throw the bags in and fish them out—use tongs, a spoon, or, if you’re me one Tuesday, a pair of clean chopsticks. No big deal.
How To Store It (If You Even Need To)
Keep it in the fridge in a covered pitcher. Technically, it’ll last up to 3 days. But, honestly, in my house it never lasts more than a day—someone always sneaks a glass. If it sits long, give it a stir before pouring; the pineapple bits like to settle at the bottom.
Serving It Up (My Family’s Way)
I like to serve this over a mountain of ice, with a big wedge of pineapple right on the rim. My husband dunks his in lemonade for a little extra tang (and then insists it’s “his invention”). If it’s just me, I’ll sit on the porch with a book—sometimes add a splash of coconut water and call it “tropical.” Works wonders.
Things I’ve Learned (sometimes the hard way)
- Don’t rush cooling the tea—if you pour it over too much ice too fast, you’ll just get weak, watery tea. I did that once and, let’s just say, it was not my best work.
- Actually, I find it works better if you taste before adding all the sugar/juice—some pineapples are crazy sweet, some just aren’t.
Questions I’ve Actually Been Asked (plus my honest answers)
- Can I use green tea instead?—Sure, why not? It’s a bit more delicate but still tasty. Might surprise you!
- What if I don’t have fresh pineapple?—Totally fine. Use canned or even frozen. Drain canned ones, though, 'cause that syrup is just too much.
- Is this super sweet?—It can be, but you control it. Start with less sugar, taste, and add more if you want. Honestly, I like it more tart.
- Can I make this ahead?—Yep! I think it tastes better the next day (if you can keep people form drinking it all).
- Is there an alcoholic version?—Oh, for sure. A splash of rum or vodka—though maybe don’t tell the kids!
Oh, and if you’re curious about more drinks like this, I sometimes get inspiration form Love & Lemons or, for all sorts of fruity concoctions, check Simply Recipes. And if you want to go deep on choosing tea, Teatulia’s iced tea guide is a gold mine.
Now, go on—make yourself a pitcher, grab a comfy chair, and let the world slow down for a bit.
Ingredients
- 4 cups water
- 3 black tea bags
- 1 cup fresh pineapple chunks
- ¼ cup pineapple juice
- 2 tablespoons honey or sugar
- ½ lemon, sliced
- Ice cubes, as needed
- Fresh mint leaves, for garnish
Instructions
-
1Bring 4 cups of water to a boil in a saucepan.
-
2Add the black tea bags and let steep for 5 minutes. Remove the tea bags and let the tea cool slightly.
-
3In a blender, combine the fresh pineapple chunks and pineapple juice. Blend until smooth.
-
4Strain the pineapple mixture through a fine mesh sieve into a pitcher to remove pulp.
-
5Add the brewed tea, honey or sugar, and lemon slices to the pitcher. Stir well to combine.
-
6Refrigerate until chilled. Serve over ice and garnish with fresh mint leaves.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!