• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer

The Wild Gut

  • Home
  • Blog
  • Recipes
  • Fitness
  • Mindfulness
  • About
  • Contact

Island Fire Kombucha with Pineapple & Cayenne Pepper

April 10, 2017 By Alana 14 Comments

This kombucha recipe combines the sweetness of pineapple with the heat of cayenne pepper! I hope it reminds you of the island life!

Island Fire kombucha with pineapple and cayenne pepper!

My trip to Hawaii had me craving all things pineapple once I returned home. Since I am a spice lover, I thought it would be fun to heat it up a bit with some cayenne pepper. Drinking this pineapple and cayenne pepper kombucha gives me that relaxed feeling of swinging in a hammock on a tropical beach.

This post contains affiliate links, thanks for your support. 

Island Fire Kombucha with Pineapple and Cayenne Pepper

  • 64 ounces plain kombucha (store bought or homemade)
  • 4 cups cut pineapple (about one average size pineapple)
  • 1/8 tsp cayenne pepper
  • 4 16oz Glass bottles
  • Optional: chalk marker pen for labeling

First peel and cut up your pineapple. Then add the pineapple, cayenne pepper and approximately one cup of plain kombucha to a blender. Blend into a puree type consistency. An immersion blender would work for this recipe as well.

At this point, I prefer to filter out the pineapple pulp before adding to my glass bottles. Alternatively, you can filter once you are ready to drink the kombucha as well. Or don’t filter it at all, it is your preference.

I prefer to filter before adding to the bottles because it allows for more room for the kombucha in the bottles. The pulpy puree tends to be very frothy right out of the blender pitcher, so once the froth calms down you will find that your bottles aren’t actually as full as you thought they were.

Next add approximately 3-4 ounces of the pineapple/cayenne/kombucha mix to each bottle. Then fill the rest of the bottle with plain kombucha. Place the caps on the bottles and allow to 2F (second fermentation) at room temperature for at least 3-4 days.

Homemade pineapple kombucha with cayenne pepper!

In general, pineapple creates carbonation in bottles very quickly. *Consider storing bottles in a plastic bin or cooler in case of an explosion. Be sure to use heavy duty glass bottles that are designed to hold pressure. Bottles found at craft stores or any square bottles are not recommended for using with kombucha as they are not meant to hold carbonated beverages.

Glass bottles that work great for home kombucha brewing!

You can also ‘burp’ your bottles once a day to allow any built up gas to escape. However, that will result in a less fizzy final product.

After 3-4 days, move your bottles to the refrigerator and enjoy an ice cold glass of pineapple and cayenne pepper kombucha anytime you want!

Island Fire Kombucha featuring Pineapple and cayenne pepper!

Island Fire Kombucha featuring Pineapple and cayenne pepper!
5 from 4 votes
Print

Island Fire Kombucha with Pineapple & Cayenne Pepper

Course Beverage
Keyword kombucha, pineapple
Author TheWildGut.com

Ingredients

  • 64 oz plain kombucha
  • 4 cups cut fresh pineapple
  • 1/8 tsp cayenne pepper
  • 4 16oz glass bottles or a growler

Instructions

  1. Peel and cut up pineapple
  2. Add the pineapple, 1 cup plain kombucha and the cayenne pepper to a blender and blend until smooth
  3. Filter out the pulp (optional)
  4. Add 3-4 oz of the pineapple/cayenne/kombucha juice to a 16oz bottle
  5. Fill the rest with plain kombucha
  6. Cap and let sit at room temperature for 3-4 days
  7. Move to the refrigerator for storage

I should note that spicy peppers (and their powders) tend to get spicier the longer they ferment. This kombucha may taste spicier at the 30 day mark than it did at the 14 day mark.

Filed Under: Blog, Kombucha, Recipes Tagged With: cayenne pepper, pineapple

Enjoyed This Post?

Sign up for our newsletter!

Thank you! We'll be in touch soon!

Previous Post: « Wild Travels: Ten Days in Hawaii
Next Post: Fermented Cauliflower with Chipotle Peppers »

Reader Interactions

Comments

  1. Billy

    June 20, 2017 at 2:57 pm

    This looks like such a great kombucha recipe! I really wanted to find a pineapple flavored recipe but you threw me for a loop with the cayenne! I think i’m not going to shy away and give it a try. Thank you for sharing this! I’ll report back with how it turns out.

    Reply
    • justin ott

      October 29, 2017 at 6:37 pm

      Hey Billy, how’d it turn out? Did you ever give it a try?

      Reply
  2. Laura J Gay

    February 28, 2018 at 5:45 pm

    5 stars
    Will canned fruit work ok?

    Reply
    • Matt

      March 1, 2018 at 3:49 pm

      Hi Laura,
      I wouldn’t recommend canned fruit for flavoring in general, as there are most likely preservatives included that could negatively affect the kombucha. We use fresh fruit or 100% fruit juice for our fruit flavoring, so hopefully that is an option for you. Thanks!

      Reply
      • Laura J Gay

        March 20, 2018 at 6:54 pm

        Thanks for the reply!

        Reply
  3. Lisa

    June 4, 2018 at 9:32 pm

    5 stars
    This tasted better than a store bought cayenne kombucha. The pineapple sweetness helps to take the edge off but you definitely could feel the burn with the cayenne (I used extra cayenne). I actually had added 1/8tsp cayenne to each bottle with 1/4 cup fresh pineapple puree and the rest of the bottle was the plain kombucha. Still great, but depending on heat tolerance, likely would appeal to a larger crowd by using less cayenne like the original recipe states.

    Reply
    • Matt

      July 23, 2018 at 4:34 pm

      Awesome to hear! Definitely agree on feeling a little burn!

      Reply
  4. sarah

    October 31, 2018 at 4:27 am

    5 stars
    Would it still be possible to make this without a blender? Or would the cayenne just rise to the top?

    Reply
    • Alana

      November 4, 2018 at 1:28 pm

      You certainly can, the cayenne doesn’t totally blend up anyway.

      Reply
  5. Lauren Givens

    February 19, 2019 at 7:04 pm

    5 stars
    Thanks for this recipe! It’s one of my favorites now! I love to add ginger.

    Reply
  6. Kara

    April 11, 2020 at 9:43 am

    I have been brewing the ‘booch’ for almost a year, and I was reluctant to try this. Boy was I glad I did!!! It is now one flavor I keep on hand all the time now!!! Excellent! (I also load up on the cayenne. Not regretting that at all!) What a fantastic surprise! Wonderful!

    Reply
    • Matt & Alana

      April 13, 2020 at 9:00 am

      Yay! We love this recipe too..you can’t beat the sweet pineapple and spicy cayenne combo!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome!

Hi! We're Matt & Alana! Fermented Food and Drink Makers. Fitness Lovers. Avid Travelers. and Real Food Eaters.
More about The Wild Gut →

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Newsletter

subscribe for email updates!

Footer

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Disclaimer

We’re not medical professionals and we don’t claim to know it all. We are two people who have found success physically, mentally, and emotionally by focusing on stuff that DOES matter and getting rid of the junk that DOESN’T. Please contact your doctor before making any changes to your diet or exercise program.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Pinterest @thewildgut

© 2019 The Wild Gut


Disclosure and Privacy Policy