This study aimed to realize the utilization of pineapple (Ananas comosus) materials that are unqualified for processing in manufacture of a beverage product. The initial freezing treatment were investigated to select the most suitable raw materials and optimal conditions for the process. The results showed that most favorable results were found in the slow-frozen pineapple material with the lowest total microorganisms, highest yield of fruit juice (78%) and the reducing sugar content (around 2%). Further investigation on the fermentation process revealed following optimal conditions under ambient temperature from 26–30 °C: pH 4.2, dryness at 22 °Bx, yeast addition at 0.01% and fermentation time of 2 days. At a colder temperature around 10–12 °C, following conditions are preferred: yeast addition of 0.07%, fermentation time of 7 days. The final fermented pineapple juice had alcohol content of 5 6 %v, soluble solids concentration of about 11–14 °Bx. However, at the same pH conditions, initial dry matter content, and fermentation conditions, replacing 40% of sucrose with pure honey led to shortened fermentation time of 5 days at 10–12 °C. The fermented pineapple juice product had an alcohol content of 5–6 %v, a soluble solids concentration of about 13–14 °Bx.