• Chop the pineapple. Smaller pieces mean more surface area—and more flavor.

  Add to jar and cover with vodka. Use a 1:1 ratio of dried pineapple to vodka.

  Seal, shake, and store. Place it in a dark cupboard for 4 to 6 weeks, shaking gently every few days.

  Strain and bottle. Once it smells tropical and rich, strain out the solids and transfer your finished extract into a small amber bottle.

  Label and stash. Store in a cool, dark place. It will keep for at least one year.

 Want a Tropical Twist?

• While vodka is a neutral go-to, rum makes a fantastic alternative for pineapple extract. It adds a naturally sweet, molasses-kissed depth that pairs beautifully with tropical recipes, desserts, or cocktails. Just be sure to choose a clean, high-proof white or golden rum without added flavors.