Pineapple Panna Recipe (Ananas Panha) – A Refreshing Indian Summer Drink
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Learn how to make pineapple panna, a tangy, spiced North Indian summer cooler with grilled pineapple, mint, roasted cumin, and black salt. Ready in 20 minutes.
Table of Contents
What Is Pineapple Panna?
Pineapple panna, also spelled ananas panha or ananas panna, is a chilled North Indian summer drink made by blending grilled or cooked pineapple with mint, roasted cumin, black salt, and a touch of jaggery.
The word panna (पना) comes from Sanskrit paniya, meaning “something to drink.
Think pineapple panna as the tropical cousin of aam panna, just as cooling, just as spiced, but with a bright, sunny sweetness that tastes exactly like summer in a glass.
While classic aam ka panna relies on sour, unripe mangoes, pineapple panna substitutes ripe, lightly grilled pineapple for a sweeter, tangier flavor profile.
The signature spices, roasted cumin powder, black salt (kala namak), black pepper, and fresh mint stay the same, because they’re what give any panna its unique character.
Why You’ll Love This Family Favorite Recipe!
- Balances five tastes in one glass: sweet, tangy, salty, spiced, and cooling.
- Uses pantry spices: roasted cumin, black salt, black pepper, and mint.
- Naturally cooling and hydrating: perfect for heat waves, post-workout, or summer parties.
- Adapts to any sweetener: jaggery, honey, coconut sugar, or plain sugar all work.
Ingredients
- Fresh pineapple – Use a ripe but firm pineapple. Overripe fruit turns the drink overly sweet; underripe fruit gives too sharp a bite.
- Fresh mint leaves – Spearmint works best. Rinse and pat dry before blending.
- Jaggery or coconut sugar – Jaggery adds a deep caramel note that pairs beautifully with pineapple. Adjust to taste based on fruit sweetness.
- Black salt/kala namak – This is non-negotiable. Black salt gives panna its signature sulfurous tang. Regular salt cannot be substituted.
- Roasted cumin powder – Learn how to make roasted cumin powder here.
- Fresh ginger – Adds gentle heat.
- Black peppercorns – For a warm, peppery finish.
- Lemon juice – Brightens everything up.
- Cold water – Adjust for desired thickness.
- Ice cubes and mint sprigs – For serving.
How To Make Pineapple Panna
Step 1: Peel and core the pineapple, then cut it into rough 1-inch chunks. You need 2 packed cups. Heat a non-stick or cast-iron pan on medium-high, add the pineapple chunks dry, and grill for 6-8 minutes, until they are slightly charred on both sides. Grilling coaxes out the natural sugars and adds a subtle smoky depth.
Step 2: Let the pineapple cool to room temperature before blending; hot fruit will cloud the final drink.
Step 3: Add the cooled pineapple, ½ cup mint leaves (packed), ½-inch piece of ginger (chopped), 3 tablespoon powdered jaggery, ½ teaspoon black salt, 1 tablespoon lemon juice, 1 teaspoon roasted cumin powder, ½ teaspoon crushed peppercorns, and 1 cup cold water to a blender jar. Blend on high for 60–90 seconds until completely smooth.
Step 4: Pour the blended mixture through a fine-mesh strainer into a pitcher, pressing with the back of a ladle to extract every drop. This step is optional; skip it if you enjoy a pulpier texture, but straining gives you that clean, smooth finish.
Step 5: Stir in the remaining 2 cups of cold water. Taste and adjust. Add more jaggery if you want it sweeter, more lemon for extra zing, a pinch more black salt for depth. Refrigerate for at least 30 minutes.
For a party, make the concentrate in advance. Blend and strain without adding the extra 2 cups of water. Store the concentrate in the fridge for up to 3 days and dilute with cold water (or chilled sparkling water) just before serving.
Step 6: To serve, fill tall glasses with ice, pour the panna over, and garnish with a mint sprig and a thin pineapple wedge. Serve immediately.
Variations
- Sparkling pineapple panna: Top with chilled club soda instead of still water for a fizzy version.
- Pineapple panna mocktail: Add a splash of ginger beer and a few crushed ice cubes for a party-ready cooler.
- Spicy kick: Blend in one small green chili or a pinch of red chili powder.
- Creamy pineapple panna: Swap half the water for coconut milk for a piña-colada-adjacent version.
Pineapple Panna FAQs
Yes, in a pinch. Drain the canned pineapple thoroughly and reduce the jaggery by half, since canned pineapple is packed in syrup. Fresh pineapple still gives the best flavor.
Two likely culprits:
The pineapple core (always remove it, it’s fibrous and bitter)
Over-blended mint leaves or thick mint stems.
Serving Suggestions
Pineapple panna works as a welcome drink, a palate cleanser alongside heavier meals. It pairs especially well with spicy North Indian appetizers like aloo samosa or onion pakora.
I like to serve it with grilled tandoori dishes (tandoori chicken, hariyali paneer tikka), rich biryanis (the tang cuts through the spice beautifully).
It is also great for a summer picnic spread and weekend brunches.
Storage Suggestions
Store pineapple panna in an airtight glass pitcher for up to 3 days. Stir well before serving, as natural separation is normal.
You can freeze the concentrate in ice cube trays. Pop a few cubes into sparkling water for an instant single-serving cooler; these last up to 2 months.
Other Indian Summer Drink Recipes We Recommend
Indian Beverages
Shikanji Recipe (Authentic North Indian Masala Lemonade)
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Pineapple Panna Recipe
Ingredients
- 2 cups pineapple cubes (packed)
- ½ cup mint leaves (packed)
- ½ inch piece of ginger (chopped)
- 3 tablespoons powdered jaggery
- ½ teaspoon black salt
- 1 tablespoon lemon juice
- 1 teaspoon roasted cumin powder
- ½ teaspoon crushed black peppercorns
- 3 cups chilled water (divided)
- ice cubes and mint sprigs (for serving)
Instructions
- Heat a non-stick or cast-iron pan on medium-high, add the pineapple chunks dry, and grill for 6-8 minutes, until they are slightly charred on both sides. Grilling coaxes out the natural sugars and adds a subtle smoky depth.
- Let the pineapple cool to room temperature before blending; hot fruit will cloud the final drink.
- Add the cooled pineapple, mint leaves, ginger, jaggery, black salt, lemon juice, roasted cumin powder, crushed peppercorns, and 1 cup of cold water to a blender jar. Blend on high for 60–90 seconds until completely smooth.
- Pour the blended mixture through a fine-mesh strainer into a pitcher, pressing with the back of a ladle to extract every drop. This step is optional; skip it if you enjoy a pulpier texture, but straining gives you that clean, smooth finish.
- Stir in the remaining 2 cups of cold water. Taste and adjust. Add more jaggery if you want it sweeter, more lemon for extra zing, a pinch more black salt for depth. Refrigerate for at least 30 minutes.
- To serve, fill 4 tall glasses with ice, pour the panna over, and garnish with a mint sprig and a thin pineapple wedge. Serve immediately.