Panamanian Pineapple: History, Farming, and Flavor

Pineapples from Chorrera as they arrive to our restaurant

It is believed that pineapple originated in the Brazil–Paraguay region; however, when Columbus arrived in Guadeloupe in 1493, he also encountered pineapple growing there. Indigenous peoples called it ananá, while the Spaniards named it piña de Indias or piña real.

Traditionally, La Chorrera, in the province of Panamá Oeste, has been the cradle of the country’s pineapple industry. Combined with production from the fertile lands of Chiriquí, this has made pineapple the second most exported fruit in Panama, after bananas—sharing that tropical spotlight with fruits like mango, which are equally woven into our agricultural identity.

Today, however, pineapple has become the leading export fruit grown in Chiriquí. Panamanian pineapple now enjoys a well-established reputation in international markets as one of the sweetest and highest-quality in the world, reaching a Brix level of between 15 and 17 degrees, surpassing that of international standards.

Pineapple offers endless possibilities for culinary use, but perhaps one of its most traditionally Panamanian preparations is the beloved chicha de arroz con piña (pineapple and rice), a refreshing drink that perfectly captures the balance between fruit, grain, and tropical sweetness. It is also common to feature pineapple in cocktails with Seco or Rum, as well as in desserts such as Pesada de Piña or Volteado de Piña and even as a sweet filling for empanadas.