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Pineapple syrup is easy to prepare at home, and you can enjoy it worry-free since it doesn't have the artificial ingredients found in most store-bought syrups. Just add pineapple juice to a basic simple syrup recipe or soak fresh pineapple in a sugar-and-water mixture overnight, and the result will be fresh and flavorful. Try homemade pineapple syrup drizzled over pancakes or in mixed drinks to add a tropical twist.

rom Fresh Pineapple

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Combine four parts sugar with two parts water in a large bowl. Remove the inedible outer skin from a small pineapple and slice it into cubes. Add the cubed pineapple to the sugar-and-water mixture and let sit for 24 hours. If you would like an additional flavor in the syrup, such as vanilla or basil, add it now.

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Juice the pineapple cubes, using either a hand or an electric juicer to extract the liquid from the pineapple. If any residual sugar remains, stir it to dissolve completely.

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Strain the pineapple syrup through a fine mesh strainer or cheesecloth into a jar large enough to hold the liquid. Pour a small amount of alcohol -- at least 80 proof -- such as vodka, to extend the shelf life of the syrup. Refrigerate, covered, for up to one month.

From Pineapple Juice

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Add equal parts pineapple juice and water and 2 parts sugar to a medium-sized pot and bring to a boil, stirring until all of the sugar dissolves.

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Boil the mixture for 2 additional minutes, undisturbed. Remove the pot from the heat. If you would like to add additional flavors to the syrup, such as ginger or rosemary, add it now and let it steep for at least 10 minutes. Strain the solids from the mixture before using it.

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Cool the syrup before use. Store, covered and refrigerated, for up to 3 months.

Tip

Add fresh herbs such as basil, cilantro or rosemary to add another layer of flavor and complexity to pineapple syrup.

Add freshly grated ginger, vanilla bean, orange juice or fresh chili pepper to incorporate complementary flavors to pineapple syrup.

White granulated sugar, cane sugar and brown sugar can all be used to sweeten pineapple syrup.

About the Author

Christina Kalinowski

Christina Kalinowski is a writer from the Twin Cities who began her career in 2011. She contributes food and drink related articles to The Daily Meal. She holds a Master of Arts in sociology from Purdue University.