Gingered Pineapple Juice + Cooking Light Global Kitchen Cookbook giveaway

Ginger Pineapple Juice | Teaspoon Of Spice

When life gives you pineapple peel, make them into refreshing juice! ~ 

Disclosure: I received 2 free copies of Cooking Light Global Kitchen as Cooking Light Blogger Connection member. My thoughts and opinions are my own.

You may have heard chefs have taken to “root to leaf” cooking – to use up all parts of a plant:
Think broccoli stalk slaw or sauteing carrot tops like other greens.

Yes, I’ve tried both of those… delicacies – more because I’m a thrifty gal than a trendsetter – and totally curious how carrots tops taste. (The slaw was delicious, the carrot tops tastes like, well, carrot tops – like very, VERY green carrots.)

Supposedly this #foodtrend comes on the tail (pun intended!) of “nose to tail” butchery by chefs. (Or thrifty people like my farmer’s wife grandmother.)

But whether you call it “root to leaf” or “root to stalk” cooking, I’ve never, ever thought of eating the pokey, brown, bumpy pineapple skins I’m always so careful to cut OFF a pineapple.

Until now.

Pineapple Ginger Juice |Teaspoon Of Spice

But thanks to the gorgeous new cookbook Cooking Light Global Kitchen: The World’s Most Delicious Food Made Easy by David Joachim, I learned you can make super-refreshing pineapple juice from those pokey pineapple peels. Joachim writes in the book, “African food historian Jessica B Harris says that cooks on the Ivory Coast make the beverage as a thrify way to use up leftover pineapple skins.” I will ALWAYS save my pineapple skins from now on; this juice was kickin’ ginger-y, a bit citrus-y, lightly pineapple-y – and delicious straight or spiked.

Pineapple Ginger Juice | Teaspoon Of Spice

Here are the changes I made to the original Gingered Pineapple Juice recipe which is super easy and was whipped up just 2 hours before my girlfriend arrived for cocktails on our back patio (YAY! It’s summer!!)

  • Used slightly less powdered sugar
  • Used dried lemongrass instead of fresh and steeped with peels (or you could use lemon zest)
  • Served the juice in fancy glasses for the kiddos and with rum for the adults.

Now in order for you to cook your way around the world from your own kitchen, we’re giving away two copies of the Cooking Light Global Kitchen cookbook.

Ginger Pineapple Juice | Teaspoon Of Spice

To win one of the two copies we are giving away, enter below via Rafflecopter and good luck! (Giveaway starts 5/13/14 and ends 5/20/14 at 11:59 pm. Must be U.S. resident and 18 years of age or older to enter.)

a Rafflecopter giveaway

Do you juice? Or are the supermarket juices just fine, thank you?

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  1. hi, thank you so much for a chance to win this cookbook, can’t wit to try this recipe with the pineapple i just bought yesterday

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