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Pineapple Extract

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Pineapple extract is totally simple to make and doesn’t take much time at all. I adapted my recipe from A.J. Andrews’ of Leaf TV, using alcohol, since it is the easiest way to make an extract. 

According to Andrews, the bromelain contained in Pineapple acts a meat tenderizer and the bromelain survives the extraction process. The issue with that is that it would breakdown gluten baking. It even breaks down the congealing action of gelatin.

Now, a lot of low carb baking doesn’t contain gluten, but it still needs to adhere and keep its form, so I heed his advice when making this extract, and use canned pineapple, rather than fresh, as with the canned kind, the bromelain is destroyed.

A little sad reminder of why you shouldn’t have canned food and expect it to be nutrient filled for sure–which is also why I rarely have canned food, but there is an exception to every rule. The lack of nutrients in canned pineapple make it a perfect ingredient to extract from for future baking.

The process for making the extract is simple. Get a can of sliced pineapple, making sure there is no sugar added. You strain the liquid from the pineapple pieces by pouring the canned pineapple over a strainer. Let the pineapple drain for a few minutes. Then I actually place the pieces on paper towel for about 20 minutes so it is nice and dry.

Then a fill a medium sized mason jar with drained pineapple so it is loosely placed and not quite full. Then I pour in enough alcohol to cover it, seal it, and put in a dark cupboard. It’s hard to find over proof vodka in Canada, and Everclear isn’t legal to sell, so I used Wray and Nephew overproof white rum, which has a nice fruit undertone and works well with what you would use pineapple extract with, including Piña Colada’s, Christmas cake, and carrot cake.

You want to periodically check on the jar and give it a shake. Technically within two to three days you have a great extract. Lining a fine-mesh strainer with 4 layers of cheese cloth, place the strainer over a bowl. Then pour the pineapple and the extract into the strainer. Once filtered in the bowl, your extract awaits.

I like to run through the process again for optimal flavour intensity, so I repeat the process of drying the pineapple and adding it to the jar, but this time I add the made extract of the chunks of pineapple.

Then, with the space left in the jar, I add more rum until the jar is full. Again, I seal the jar and put it in a dark cupboard for at least three days, shaking it periodically.

When it’s done, I line a fine-mesh sieve with 4 layers of cheesecloth, place the strainer over a bowl, and strain the pineapple extract into a bowl. Then, I pour the extract into glass bottle and get ready to make Piña Colada’s!

Let me know how yours turns out.

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Pineapple extract is simple to make and doesn't take much time at all. I adapted my recipe from adapted from A.J. Andrews’, using alcohol, since it is the easiest way to make an extract.

Prep Time: 5 minutes
Dry time: 20 minutes
Total Time: 25 minutes
Course: Dessert, DIY
Cuisine: bar, desserts
Servings: 48
Calories: 11.4kcal


  • 2 cans Pineapple Chunks
  • 1 cup + Overproof Vodka / White Rum or Luxardo Everclear [not available in Canada]


  • Drain 1 can of sliced pineapple with a mesh strainer, let sit for 5 minutes.
  • Place pineapple pieces on a paper towel, and let stand to dry for 20 minutes.
  • Place pineapple pieces loosely in a medium sized mason jar, until it is almost full (you want to have room for ½ its total volume to be filled with alcohol, so don’t stuff pineapple in the jar).
  • Pour the alcohol of choice (Overproof Rum, Vodka, or Luxardo Everclear) into mason jar until pineapple is completely submerged. Close lid to jar and place in a dark location such as a cupboard for a minimum of 24-48 hours, shaking the jar periodically.
  • After storage time has lapsed, remove from dark location. Using the fine mesh strainer, lined with 4 layers of cheesecloth, strain mixture into a bowl – then discard the pineapple.
  • *** STEP TWO ***
  • REPEAT this procedure using the second can of pineapple.
  • This time, fill the jar with the strained extract from the first batch.
  • Top the mason jar with more overproof rum (or other alcohol) until the mason jar is full and pineapple is totally submerged.
  • Store once again for 24-48 hours shaking occasionally.
  • Using the fine mesh strainer lined with 4 layers of cheesecloth, strain mixture into a bowl – then discard the pineapple.
  • Pour into a glass bottle and store in fridge (for longer shelf life) or dark cupboard enjoy in my sugar free "Keto" Piña Colada recipe.


Calories: 11.4kcal | Sodium: 0.1mg | Net Carbs: 0g


Nutritional Information and portions are estimated from the USDA Food Database. Net carbs exclude fiber, sugar alcohols, and products like allulose, because they do not generally affect blood sugar. I try to be accurate, but feel free to make your own calculations.

Tried this recipe?Mention @LaFemmeNikketo or tag #lafemmenikketo!

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Nikkey Elizabeth | La Femme Nikketo

Welcome! I'm Nikkey Elizabeth.

Two years ago, for health reasons, I was determined to make a Low Carb, High Fat, Keto diet work for me as a lifestyle, without the exercise in deprivation with constant calls to the fun police. Hi! My name is Nikkey Elizabeth and this is totally me, in my happy place doing one of my favourite things: hiking in the Cape Breton Highlands…
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