In Turks and Caicos, I stumbled upon a remarkable “debloat” drink that has become a staple in my life. It all began when some Colombian models, after a night out, shared their secret for feeling refreshed in the morning– a drink they called “chicha.” According to them, chicha was a natural remedy for bloating and inflammation, and they swore by its effectiveness before photoshoots and in combating hangovers.

Ever since that encounter, I’ve been regularly preparing their version of chicha, cherishing the simplicity of its ingredients and the ease of making it. The magic lies in the combination of discarded pineapple skins and core, simmered with water and enriched with the essence of cinnamon. A batch can be stored in the fridge for up to six days, making it a convenient companion on my journey to a healthier, balanced lifestyle.

The remarkable power of this natural elixir has left me in awe of the wonders that simple remedies can bring to our lives. From its tropical charm to its soothing effects on the body, chicha has become a cherished tradition in my daily routine. With each sip, I’m reminded of the beauty of nature’s offerings and the enduring wisdom that can be found in the most unexpected places. Cheers to the enchanting world of chicha and the wellness it brings! Don’t forget to tag @roxiecappell in all your tropical creations.🍍

Pineapple “Debloat” Drink

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Print Recipe Save to Collections Open Collections

Ingredients

• ▢ 1 pineapple only the skins and core
• ▢ 18 cups water
• ▢ 4 cinnamon sticks
• ▢ 3 tbsp honey optional

Instructions:

• Rinse the pineapple thoroughly to ensure the outside is clean.
• Cut the skin off the pineapple, leaving about 1/2 inch of flesh on it, and add it to a pot.
• Cut the core of the pineapple into pieces and add it to the pot with the skins.
• Add 18 cups of water and cinnamon sticks to the pot and bring the liquid to a simmer.
• Add honey to the pot and keep the mixture at a low simmer for 3 hours.
• Use a strainer to separate the liquid from the pineapple and cinnamon sticks.
• Store the pineapple chicha in a sealed container and keep it in the fridge for up to 6 days. Enjoy! 🍍