Pineapple Horchata Mexico Recipe

Experience the ultimate tropical twist on a classic! This Pineapple Horchata recipe unlocks the full flavor of the pineapple by simmering the skin and core with rice and water. Then, we add chunks of fresh pineapple for an extra burst of juicy sweetness. Finally, a touch of sugar and a quick puree transform this simple concoction into a creamy, dreamy delight. Perfect for a hot day or a refreshing treat anytime!

Prep Time 20 mins
Cook Time 45 mins
Calories 1928.5 kcal
Protein 35g
Rating 0.0 (1 Reviews)
Pineapple Horchata Mexico

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pineapple Horchata Mexico

  • 1 medium-sized pineapple (about 2 lbs)
  • 8 cups water
  • 1 cup uncooked white rice
  • 1 cup granulated sugar (or to taste)

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How to Make Pineapple Horchata Mexico

  1. Trim and core one medium-sized pineapple (about 2 lbs). Reserve the core and skin. Dice 2 cups of the pineapple flesh for later.
  2. In a large pot, combine the pineapple core and skin, 1 cup uncooked white rice, and 8 cups of water.
  3. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally.
  4. Carefully remove the pineapple core and skin from the pot. Let the mixture cool slightly.
  5. Add the 2 cups of diced pineapple to the rice water mixture.
  6. Carefully puree the mixture using an immersion blender or a regular blender (cool completely before using a regular blender to prevent burns).
  7. Strain the horchata through a fine-mesh sieve to remove any rice particles.
  8. Return the strained horchata to the pot. Whisk in 1 cup of granulated sugar (or to taste).
  9. Enjoy your horchata as is (it will have a smoothie-like consistency), or dilute with additional water to reach your preferred thickness.
  10. Garnish each serving with a spear of fresh pineapple.

Nutrition Information (Approximate per serving)

Sodium

4 g

Sugar

1154g

Fat

1g

Carbs

157g