I’m sharing my Pineapple Ginger Tea Recipe, a four-ingredient iced tea with a subtle sweetness and a gingery kick that might surprise you.

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I chase drinks that catch you off guard, and this Pineapple Ginger Tea Recipe does just that. It’s bright, not cloying, with a gingery kick that wakes up the fruitiness.

I love how the pineapple juice plays bold but never loud, and the fresh ginger gives it an edge so you keep taking another sip, wondering what you’ll taste next. It’s perfect for when you want something different, not sweet for sweetness sake, but interesting enough to make you pause.

Try it at a backyard hang or when you need a little palate reset, you’ll be glad you did.

Ingredients

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Water: neutral base that hydrates and balances sweetness, keeps everything refreshing
Black tea: bold tannins, a caffeine kick that keeps you awake, adds depth
Pineapple juice: sweet tang, vitamin C rich, bromelain helps digestion, makes it bright
Fresh ginger: spicy warming bite, anti inflammatory, gives zing and helps settle stomachs

Ingredient Quantities

8 cups water

4 black tea bags (regular black tea)

1 1/2 to 2 cups pineapple juice preferably fresh

2 inch piece fresh ginger

How to Make this

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1. Peel the 2 inch piece of fresh ginger with the edge of a spoon, then slice thinly or grate it; smash a few slices with the back of the spoon to really release the flavor.

2. Put 8 cups of water in a large pot and bring to a boil, add the prepared ginger, lower the heat and simmer gently for about 8 to 10 minutes so the ginger infuses.

3. Take the pot off the heat, drop in 4 regular black tea bags and let them steep 4 minutes for a bright cup, 5 max if you like it stronger; dont squeeze the tea bags or you’ll pull out bitter tannins.

4. Remove the tea bags and fish out the big ginger pieces; if you grated the ginger, pour the tea through a fine mesh strainer so it isnt gritty.

5. While the tea is still warm taste it, then stir in 1 1/2 cups pineapple juice and taste again; add up to 2 cups pineapple juice if you want more sweetness and fruit flavor.

6. If it tastes too strong dilute with a little cold water, if it needs more ginger simmer another small piece for a few minutes and add a bit of that strained liquid.

7. Let the tea cool to room temperature, then refrigerate until well chilled, at least 2 hours or overnight for best flavor.

8. For iced servings freeze any extra pineapple juice in an ice tray so the drink wont get watered down as the ice melts.

9. Serve over ice, garnish with a thin ginger slice or a pineapple wedge if you have one, and give it a quick stir before drinking.

10. Store leftovers in a covered pitcher in the fridge up to 3 days, stir before serving because natural juices can settle.

Equipment Needed

1. Large pot, about 8 quart, for boiling and simmering the ginger and tea
2. Cutting board
3. Sharp chef knife
4. Spoon, metal or wooden, to peel with and to smash the ginger plus stirring
5. Microplane or box grater if you want grated ginger instead of slices
6. Fine mesh strainer or sieve to catch grated bits
7. Measuring cups (for the water and for the 1 1/2 to 2 cups pineapple juice)
8. Pitcher for chilling and storing the tea in the fridge
9. Ice cube tray, preferably for freezing extra pineapple juice so the drink wont get watered down as it chills

FAQ

8 cups water

4 black tea bags (regular black tea)

1 1/2 to 2 cups pineapple juice preferably fresh

2 inch piece fresh ginger

Q: Can I use store bought pineapple juice instead of fresh? A: Yes, store bought works fine. Fresh juice tastes brighter though, so if you got it fresh its worth using. Dont use heavily sweetened cocktail mixers unless you want it very sweet.

Q: How spicy will the ginger be and can I adjust it? A: It will be mildly to moderately spicy depending on simmer time and how you prep the ginger. Slice thin or bruise for more heat, or use less ginger if you want subtle flavor.

Q: How long should I steep the tea? A: Steep black tea 4 to 6 minutes. Longer steeping makes it stronger but also more bitter, so taste as you go.

Q: Can I make this ahead and how long will it keep? A: Yes make ahead. Refrigerated it keeps 2 to 3 days if you used fresh pineapple juice, up to 4 days if you used shelf stable juice. Give it a quick stir before serving.

Q: Can I sweeten it and what do you recommend? A: Sure, simple syrup is easiest because it mixes in cold drinks. Honey or agave work too but dissolve better when the tea is still warm.

Q: Can I swap the black tea for green tea or caffeine free tea? A: You can, but steep times and temps differ. Green tea needs shorter steeping and lower temps or it gets bitter. Herbal or rooibos will be caffeine free and still pair nicely with pineapple and ginger.

Pineapple Ginger Iced Tea Recipe Substitutions and Variations

Black tea: swap with green tea, oolong, or rooibos. Green tea gives a lighter grassy note and less bitterness, oolong adds floral complexity, rooibos is caffeine free if you want a night time version, steep green tea a little shorter so it does not go bitter.
Pineapple juice: use fresh pineapple blended and strained, canned pineapple juice, or other tropical juices like mango or passion fruit. If using sweetened canned juice cut back on any added sugar.
Fresh ginger: if you dont have fresh try 1/2 teaspoon ground ginger to start or one to two tablespoons ginger syrup, or steep thin slices of crystallized ginger for a sweeter spicy kick. Taste and adjust.
Water: replace part or all of the water with coconut water for a tropical lift, or use sparkling water for a fizzy iced tea, or use brewed decaf black tea as the base if you want extra tea flavor without the caffeine.

Pro Tips

1) Want less bite from the ginger? Slice and bruise the pieces instead of grating, that gives flavor without the full fire. Grated ginger hits way harder, so use it only if you really want the punch.

2) For a smoother, less bitter tea try cold brewing overnight in the fridge instead of a long hot steep, or do a short hot steep then finish cold. Cold brew mellows tannins so the pineapple really shines.

3) If the drink tastes flat or one-note, brighten it with a little lime or lemon juice, or a tiny pinch of salt. If it needs sweetness add honey or simple syrup while the liquid is still warm so it dissolves better.

4) Freeze extra pineapple juice or small pineapple chunks into ice cubes so your drink wont water down as it sits, and always give the pitcher a quick stir before pouring because juices settle.

Pineapple Ginger Iced Tea Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I’m sharing my Pineapple Ginger Tea Recipe, a four-ingredient iced tea with a subtle sweetness and a gingery kick that might surprise you.

Servings

servings

Calories

kcal

Equipment: 1. Large pot, about 8 quart, for boiling and simmering the ginger and tea
2. Cutting board
3. Sharp chef knife
4. Spoon, metal or wooden, to peel with and to smash the ginger plus stirring
5. Microplane or box grater if you want grated ginger instead of slices
6. Fine mesh strainer or sieve to catch grated bits
7. Measuring cups (for the water and for the 1 1/2 to 2 cups pineapple juice)
8. Pitcher for chilling and storing the tea in the fridge
9. Ice cube tray, preferably for freezing extra pineapple juice so the drink wont get watered down as it chills

Ingredients

8 cups water
4 black tea bags (regular black tea)
1 1/2 to 2 cups pineapple juice preferably fresh
2 inch piece fresh ginger

Directions

Peel the 2 inch piece of fresh ginger with the edge of a spoon, then slice thinly or grate it; smash a few slices with the back of the spoon to really release the flavor.
Put 8 cups of water in a large pot and bring to a boil, add the prepared ginger, lower the heat and simmer gently for about 8 to 10 minutes so the ginger infuses.
Take the pot off the heat, drop in 4 regular black tea bags and let them steep 4 minutes for a bright cup, 5 max if you like it stronger; dont squeeze the tea bags or you'll pull out bitter tannins.
Remove the tea bags and fish out the big ginger pieces; if you grated the ginger, pour the tea through a fine mesh strainer so it isnt gritty.
While the tea is still warm taste it, then stir in 1 1/2 cups pineapple juice and taste again; add up to 2 cups pineapple juice if you want more sweetness and fruit flavor.
If it tastes too strong dilute with a little cold water, if it needs more ginger simmer another small piece for a few minutes and add a bit of that strained liquid.
Let the tea cool to room temperature, then refrigerate until well chilled, at least 2 hours or overnight for best flavor.
For iced servings freeze any extra pineapple juice in an ice tray so the drink wont get watered down as the ice melts.
Serve over ice, garnish with a thin ginger slice or a pineapple wedge if you have one, and give it a quick stir before drinking.
Store leftovers in a covered pitcher in the fridge up to 3 days, stir before serving because natural juices can settle.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.