Pineapple ginger syrup is a refreshing tropical-flavoured simple syrup made with just 4 ingredients. This sweet and spicy syrup is the best way to add bold flavours to the drinks.
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With Instant pot, ginger pineapple syrup is the hands-down easiest method, as stirring regularly or constant monitoring is not required. The key takeaway is that, unlike stovetop, syrup doesn't splutter all around while cooking.
No mess, no fuss and less cleaning. All you need to do is dump the ingredients and set the timer. Instant pot does the rest of the job. Once the tropical syrup is ready, simmer for a few minutes to thicken and strain.
Homemade syrup such as this pineapple ginger syrup, cinnamon dolce syrup and orange simple syrup made with natural ingredients is truly an excellent way to add a pop to delicious drinks and is much cheaper than store-bought syrup made of artificial flavours and additives.
Pineapple ginger syrup acts as both a sweetener and a flavouring agent. The bold sweet flavour of pineapple together with the sharp spicy kick of ginger makes it a more powerful combination. The pineapple-ginger combo makes the drink super delicious and addictive.
This syrup recipe is not a Starbucks version but rather a better version made with all-natural ingredients. The nutrients and goodness of pineapple and ginger in this simple syrup are retained as they are blended. Perhaps, Starbucks pineapple ginger syrup has natural flavours rather than real fruit.
Why you will love instant pot pineapple ginger syrup?
Easy mess free
Zero monitoring
Beginner friendly recipe
Made with fresh pineapple and ginger
Ingredients
- Pineapple: Fresh well riped pineapple is used.
- Ginger: Fresh ginger root has been used here. Do not substitute with dried ginger.
- Sugar: I've used refined white sugar.
- Water: A little water to make pineapple juice.
Find the quantities and a short video in the recipe card at the bottom of the post.
How to make pineapple ginger syrup?
Cut the front and end of the pineapple. Keep the pineapple upright, use a peeler or knife to remove the outer layer.
Now cut the pineapple into half lengthwise. Quarter each half, remove the core and chop into bite size pieces.
Put pineapple in a blender, add water and blend it into juice.
Wash, peel the ginger skin with a spoon and grate it.
Place pineapple juice, grated ginger and sugar in the inner steel container of the instant pot.
Stir well and secure the pot with a lid.
Move the steam release valve to the SEALING position.
Press the pressure cook/ manual button. Set the timer to 2 minutes at high pressure.
Once the timer goes off, let it release pressure naturally (NPR).
Once the pressure is released completely and the knob drops, turn the steam release valve to the VENT position and take the lid off the pot.
Press the saute button and let the mixture simmer for 5 minutes or until it thickens.
Press the cancel button and switch the instant pot off.
Let the syrup cool down completely.
Strain the syrup and transfer it to a bottle.
Store the bottle in the fridge and use it as required.
Variations and Substitutions
Refined white sugar can be substituted with brown sugar but that will affect the colour and taste of the syrup. The syrup will have a caramel flavour.
Fresh pineapple could be replaced with canned pineapple or frozen pineapple. However, you may have to reduce sugar if using canned pineapple. Do a taste test and adjust to your taste.
I wouldn't suggest ginger powder, unlike fresh ginger as it won't infuse fresh flavour.
Tips and Tricks
Let the syrup cool completely before transferring it to a bottle.
Pineapple ginger syrup thickens slightly as it cools.
If you do not want your syrup to have a pronounced ginger flavour, cut down the quantity of ginger to reduce the spicy taste of syrup.
The instant pot takes around 8 minutes to build pressure and the timer starts after 8 minutes. So the total cooking time will be 10 minutes. The time an instant pot takes to build pressure might vary depending on the model.
Storage
Fridge: Homemade pineapple ginger syrup stays good in the fridge for up to 2 weeks if stored properly in an airtight container.
Freezer: This delicious syrup stays good in the freezer for up to 2 months. Consider freezing in small freezer-friendly containers rather than one large container unless you plan to finish off the whole container of syrup in a short period of time. Thaw each small container in the fridge overnight.
Ice cube tray: Alternatively, store pineapple ginger syrup in an ice cube tray. Drop a couple of fruity-flavoured ice cubes in a jug of water to make it more refreshing on hot summer days. It's a great way to consume summer drinks to keep hydrated specifically for people who struggle with water intake.
How to use pineapple ginger syrup?
Pineapple ginger syrup can be used in pretty much every delicious drink that uses simple syrup. Use it instead of simple syrup for a slightly tangy and spicy kick.
It is perfect to use in cocktails, mocktails or add in sparkling water.
Fruit salad: Drizzle it on fruit salad for a refreshing flavour. Use it in a fresh fruit salad with ginger lime dressing. Replace dressing with this sweet and spicy syrup.
Lemonade: use it instead of sweeteners in lemonades such as simple lemonade with basil seeds, pineapple ginger lemonade and mango lemonade.
Iced tea: make iced tea such as iced London fog and iced green tea more flavourful.
Herbal tea: add a tropical flavour to herbal tea - fresh mint tea, lemongrass tea or hibiscus tea. Stir in syrup to hot tea instead of any other sweetener.
KEEP IN TOUCH
Do let me know if you make this homemade pineapple ginger syrup recipe. If you like this recipe kindly consider rating it using stars in the comment section or on the recipe card to help more people find this recipe online. You can stay up to date by following me on Facebook, Pinterest, Instagram or subscribing to my Youtube channel. Or why not subscribe to my blog and get simple recipes straight to your inbox?
📖 Recipe Card
Pineapple Ginger Syrup Recipe
Video
Equipment
- 1 Instant Pot
- 1 Blender/Juicer
- 1 Spoon/Ladle
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon =5ml
- 745 gms (or) 3.5 Cups Pineapple peel and dice into bite size cubes.
- 40 gms (or) 2 Tablespoons Ginger wash, peel and grate
- 125 gms (or) ½ Cup Sugar
- 100 ml (or) a little less than ½ Cup Water
Instructions
- Cut the front and end of the pineapple. Keep the pineapple upright, use a peeler or knife to remove the outer layer.
- Now cut the pineapple into half lengthwise. Quarter each half, remove the core and chop into bite size pieces.745 gms (or) 3.5 Cups Pineapple
- Put pineapple in a blender, add water and blend it into juice.100 ml (or) a little less than ½ Cup Water
- Wash, peel the ginger skin with a spoon and grate it.40 gms (or) 2 Tablespoons Ginger
- Place pineapple juice, grated ginger and sugar in the inner steel container of the instant pot.745 gms (or) 3.5 Cups Pineapple, 125 gms (or) ½ Cup Sugar, 40 gms (or) 2 Tablespoons Ginger
- Stir well and secure the pot with a lid.
- Move the steam release valve to the SEALING position.
- Press the pressure cook/ manual button. Set the timer to 2 minutes at high pressure.
- Once the timer goes off, let it release pressure naturally (NPR).
- Once the pressure is released completely and the knob drops, turn the steam release valve to the VENT position and take the lid off the pot.
- Press the saute button and let the mixture simmer for 5 minutes or until it thickens.
- Press the cancel button and switch the instant pot off.
- Let the syrup cool down completely.
- Strain the syrup and transfer it to a bottle.
Notes
Nutrition
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Pairing
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Welcome to Flavours Treat. I share vegetarian recipes made with wholesome, mostly healthy and fresh ingredients. Every recipe has easy-to-follow instructions with process shots (detailed step-wise pictures), a short video and lots of tips to help your cooking journey. Read more
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