Pineapple-Pepper Juice

Makes 2 servings


  • 1 (3-pound) pineapple, peeled
  • 1 medium yellow bell pepper, washed and stem removed
  • 1 lemon, peeled and pith removed
  • 1 (1-inch) piece gingerroot, washed


  1. Cut pineapple, bell pepper, lemon and gingerroot into small chunks. Feed produce through a cold-press juicer, alternating hard and soft textures.
  2. Serve immediately or store covered in the refrigerator for up to 3 days.

Associated Recipes

We want to keep in touch.

Don’t miss out on the latest Life:Beautiful updates, promotions and news.