Bright yellow tangy and sweet pineapple juice is a top tropical thirst-quencher. Islanders have enjoyed it for generations, and continues to be a popular choice for locals and visitors alike.
But pineapple juice is more than just a drink on its own. It can be used in a variety of recipes — from party punches to zesty meat marinades.
Take a look at some of the pineapple-y possibilities here!
Thirsty? Try this tropic refresher! (1950)
Enjoy Del Monte Pineapple Juice — the busiest thirst-quencher you’ve had in the house for many a long day!
It fits so many different occasions — goes so well with so many foods. That’s because Del Monte captures pineapple flavor right at its tropical best — when natural tartness and sweetness are in perfect balance. And that means better flavor.
Take one long, lazy, refreshing drink of Del Monte Brand Pineapple Juice, and you’ll agree — it’s a better drink for you — for the whole family.
Bedtime refrigerator raid? Make it this sparkling, satisfying juice — with the superb flavor of Del Monte’s exclusive strains of pineapple.
Here’s wake-up flavor in breakfast juice! Sun-bright, tart-sweet, just what you’d expect from Del Monte. Teams with everything from ham n’ eggs to toast n’ jam.
Economical, too. Energy-giving natural sugars abound in Del Monte Pineapple Juice. Good source of health-protecting Vitamin C — ideal drink for the children.
Nothing better on a summer afternoon than a piece of cake — and the tropical flavor of Del Monte Pineapple Juice
Del Monte pineapple-orange juice drinks (1965)
You really taste the fresh fruit! (1959)
Just for fun — try all 4 Del Monte juice drinks!
- Fresh n’ sunny Pineapple-Grapefruit
- Sweet n’ sassy Pineapple-Orange
- Smooth n’ luscious Pineapple-Pear
- Gay, enticing Orange-Apricot
Try all four deliciously different Del Monte juice drinks, just right for fun time, meal time, any time! Each is so skillfully blended that you really taste the fresh fruit! Each is enriched with Vitamin C, too. So enjoy Del Monte brand juice drinks soon — and often!
Pineapple juice recipes: Stokely’s Finest pineapple citrus mixer (1946)
Finest mixer for the younger set:
- 2 cups Stokely’s Finest Citrusip
- 2 cups Stokely’s Finest pineapple juice
- 2 quarts sweet soda
- 2 cups crushed ice
- 20 Maraschino cherries
Chill juices and soda; mix together. Add crushed ice. Serve in punch cups garnished with cherries. Serves 20.
Dole’s pineapple juice from Hawaii (1938)
At home, as in Hawaii, you can enjoy the inimitable flavor of the world’s finest pineapples.
For Dole pineapple juice is truly Hawaiian — pure, natural and unsweetened — a healthful, cheering drink for morning, noon and night.
Dole pineapple juice from Hawaii (1939)
Tall, cool glasses of Dole pineapple juice… golden in color — alluring in tropical fragrance. That’s a view of Hawaii that you can enjoy in your home daily… with your funnily — with your friends — after work — after play.
From sun ripened pineapples in Hawaii comes Dole Pineapple Juice — pure, zestful, unsweetened — rich in fruit sugars. A good source of vitamins A, B, C.
Pineapple juice recipes: Pineapple-mint Jell-o mold retro recipe (1956)
Pineapple-mint salad makes the meal refreshingly different with its cool green color and festive pineapple-mint flavor. It’s a breeze to prepare… and a delight to eat.
- 1 package Lime Jell-O
- 1 cup hot water
- 1-1/2 cup canned pineapple juice
- 1/2 cup cold water
- 1/4 teaspoon mint flavoring
- 1 cup canned pineapple, diced and drained
Just dissolve the Lime Jell-O gelatin in 1 cup of hot water, and add the pineapple juice, cold water, and mint flavoring. Chill until slightly thickened. Then fold in diced pineapple and pour the mixture into molds. Chill until firm.
Place the icy Pineapple-Mint Salad on salad greens and serve with dinner. The cool mint-flavored dish is especially nice with lamb or baked ham. Add this refresher course to your menu tonight!
1960s recipe for sparkling pineapple party punch
- 3 cinnamon sticks
- 1/4 cup sugar
- 2 cups water
- 2 cups pineapple juice
- 1 cup orange juice
- 1/4 cup lemon juice
- Four 7-ounce bottles 7-Up
- 2 trays ice cubes
Simmer cinnamon sticks and sugar in water ten minutes. Cool and discard cinnamon sticks. Chill ingredients. Combine fruit juices with sugar syrup in a chilled large punch bowl. Slowly pour in 7-Up.
Garnish bowl with lemon and orange slices topped with maraschino cherries and mint leaves. Makes 2 quarts or about 16 punch cup servings.
Pineapple-flavoring in this Mai Tai Steak lures the adventurer (1968)
From The La Crosse Tribune (La Crosse, Wisconsin) January 24, 1968
Tropical Pacific isles have long lured the adventurer, the seafarer and modern-day tourist. Here is a taste of the tropics to delight the appetites and imagination of family and friends –Mai Tai Steak.
A marvelous marriage of sparkling Hawaiian pineapple juice and instant meat marinade — with the warm, pungent hint of rum, traditionally the seafarer’s drink — makes this flank steak an exciting idea in winter dining, brimming with deep-down flavor and juicy tenderness.
ALSO SEE: How to have a retro Hawaiian luau party
Mai Tai steak retro recipe
- 1-1/2- to 2-pounds flank steak
- 1 package instant meat marinade
- 2/3 cup Hawaiian pineapple juice
- 2 tablespoons dark rum
- 1/2 teaspoon ground ginger
In a shallow pan, thoroughly blend package contents of instant meat marinade with Hawaiian pineapple juice, rum and ginger.
Place steak in marinade. Pierce all surfaces thoroughly and deeply with a kitchen fork, to carry flavor deep-down and lock in natural juices.
Marinate 15 minutes, turning several times. Remove steak from marinade; drain, reserving remaining marinade for sauce.
Place steak on broiler rack: set two inches from heat source. Broil a total of five to eight minutes, turning once.
Transfer steak to a carving board; carve meat in very thin, diagonal slices.
For the Mai Tai sauce: Drain excess fat from pan drippings. Add remaining marinade and 3/4 cup Hawaiian pineapple juice, one tablespoon dark rum, and one teaspoon cornstarch to pan drippings, blending well.
Bring sauce to a boil; reduce heat and simmer for five minutes to blend all ingredients. Serve hot over sliced steak.
Pineapple juice recipes: How to make the perfect Piña Colada cocktail (1977)
From a Coco Lopez ad in the Miami Herald (Florida) December 11, 1977
WHAT IS PINA COLADA, REALLY?
Don Ramon Lopez-Irizarry’s Coco Lopez had earned its place in the kitchens of the best restaurants and hotels in Puerto Rico for about a decade, when suddenly it became the basis for a fabulous tropical drink called “Pina Colada” (pronounce: pea-nyah coh-lah-dah) that made its appearance back in 1967…
Quite a few bartenders and part-time mixers claim to be the inventors of this “national drink of the tropics.”
But there’s no doubt that this unique combination of Coco Lopez coconut cream, pineapple juice and Puerto Rican Rum turns out to be the most refreshing natural tropical cocktail you’ll ever have.
The basic Piña Colada formula has not been improved upon. Coco Lopez brings the tropics for you to sip. Enjoy the original Piña Colada! SALUD!
RECIPE FOR THE PERFECT PINA COLADA
In an electric blender, combine
1 ounce Coco Lopez
1-1/2 oz. Puerto Rican Rum
2 oz. unsweetened pineapple juice
Add about 6 oz. (2/3 glass) of cracked ice
Blend for 30 seconds. Serve in a tall glass. If you want to go all the way, garnish with a pineapple stick and top with a maraschino cherry. ENJOY!
Bacardi Pina colada (1981)
Ahhh! Piña Colada
Blend or shake 2-ounces unsweetened pineapple juice and 1-ounce cream of coconut (or use prepared mix) with 1-1/2-ounces Bacardi light or dark rum and 1/2 cup ice cubes. Serve garnished with a pineapple spear.
ALSO TRY: The famous Bacardi rum cake recipe
Kahlua Pina colada (1985)
Do something delicious tonight.
Try the Kahlua Colada. It’s the creamiest colada ever! Your bartender a will happily whip one up.
So can you: by adding 1-ounce Kahlua, 1/2-ounce light rum to your favorite Pina Colada mix.
Or make it fresh by blending: 1-ounce Kahlua, 1/2-ounce light rum, 1-ounce cream of coconut, 2-ounces pineapple juice and 1 cup crushed ice.
Now enjoy a taste of paradise.