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Pineapple Lemonade

Pineapple Lemonade is a delicious blend of pineapples and lemonade.  Tangy, cold and refreshing.  Easy to make with simple ingredients.Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Prep Time15 mins
Total Time15 mins
Servings: 6 servings


  • 1 can (20 ounces) pineapple tidbits in juice or use crushed pineapples in juice
  • 1 can (12 ounces) lemonade concentrate, thawed See recipe notes for fresh lemon juice and sugar.
  • 4-1/2 cups cold water, divided
  • 1 jar (6 ounces) maraschino cherries, chopped optional
  • 2 regular or large lemons sliced into circles, seeds removed use for garnish
  • crushed ice


  • Pour pineapple tidbits (or crushed pineapples), thawed lemonade concentrate, 3-1/2 cups of water into a medium-sized punch bowl or pitcher.
  • Stir until well combined. Taste. If too strong, add remaining 1 cup of water. Stir and taste again. If desired, add 1/4 cup of water (optional).
  • For a splash of red color and more flavor, stir in chopped maraschino cherries and juice (optional).
  • Add sliced lemons (minus seeds). Chill in refrigerator at least 2 hours before serving over crushed ice.
  • TIP: To serve immediately, use semi-frozen pineapples (crushed or tidbits), frozen sliced lemons and cold water.


Use 1 cup of fresh squeezed lemon juice instead of lemonade concentrate.  Sweeten with simple syrup which is a combination of 1/2 cup of white granulated sugar dissolved in 1 cup of hot water. 
Add 3 more cups of water to pineapples, lemon juice and simple syrup.  Stir and taste.  Add more sugar and lemon juice if desired.