How to Cut a Pineapple

This quick and easy step-by-step guide will show you How to Cut Pineapple in only five minutes! Learn the best way to transform a whole pineapple into rings, cubes, or wedges to use in recipes all Summer long. Enjoy this tropical fruit as a snack on its own, or in smoothies, savory dishes, desserts, salsa, sauces and more!

Rough, tough, and prickly, removing the skin and slicing a pineapple may seem intimidating. But actually, it’s quite simple!

In addition to a pineapple, all you need is 5 minutes and a kitchen knife.

This simple step-by-step guide will show you exactly how. You’ll be a pro in no time!

Once the fresh pineapple is prepared there are so many ways to eat it.

Nosh on the sweet tropical fruit for a refreshing snack, or use in your favorite recipes. Pineapple can be used in anything from Creamy Piña Coladas and Pineapple Smoothies to more savory dishes like this Instant Pot Hawaiian Chicken.

But before you get started, you want to make sure you know that your pineapple is ready to cut into.

Pineapples can be found year round with March to July being the peak season.

You can tell when a pineapple is ripe and ready to eat by a few key factors: color, texture, and scent.

• Color – Look for a golden yellow hue. You don’t want the pineapple to be too green, it will be hard and unripe. At the same time, you don’t want it too orange or brown as it will be overly ripe.
• Texture – Gently squeeze the pineapple, if ripe it will give a little bit. If it’s hard, it’s still unripe.
• Scent – Give it a sniff! Ripe pineapples will emit a slightly sweet aroma.

How to Cut a Pineapple: Step-by-step Guide

Step 1: Cut off both ends.

Use a sharp chef’s knife to cut off the top of the pineapple as well as the bottom. You want to cut at least 1/2-inch off and no more than 1 inch from both ends.

Step 2: Trim the skin.

You want to remove the outer peel and prickly skin. Start by placing the pineapple flat side down on a cutting board.

Starting from the top, place the knife into a piece of the pineapple flesh right next to the pokey skin. Cut in a downward motion along the curvature of the fruit, making sure to keep your knife completely in the flesh.

Rotate the pineapple and then repeat this around the entire circumference until all of the skin is removed.

Try and cut deep enough into the flesh that most of the dark eyes are removed. If there’s still some left – no need to worry! We’ll get to that in the next step.

Step 3: Remove the dark eyes.

Use a paring knife to cut out any remaining remnants of the skin. The dark eyes are edible, but it’s best if they are removed.

Step 4: Cut out the core. (2 Different Ways)

Method 1: For cubes, wedges, and sticks

1. Halve the pineapple. Set the pineapple on the cutting board with the flat side down. Use a sharp knife to slice through the length of the pineapple down the middle. (step 1 above)
2. Cut the halves in half again. Run the knife through the two pieces lengthwise to create four quarters. (step 2 above)
3. Remove the core by cutting it out at an angle. Locate the core in each wedge, it’s a paler-yellow color running down the middle. Slice about ½-inch into the flesh to cut it away from the fruit. (step 3 above)
4. Cut into sticks or cubes. You can then use the pineapple in recipes as small or large cubes, or cut it into sticks for snacking. (step 4 above)

Method 2: For pineapple rings

1. Cut pineapple into ¾-1-inch slices. Slice them thinner if you’re making a recipe like pineapple upside down cake, or thicker if using for snacking. (step 1 above)
2. Remove the core with a cookie cutter. Use a 1-inch cookie cutter for best results. A small shot glass with a sharp edge can also work well. And as a last resort, you can use a small paring knife. (step 2 above)

Storage

A fresh pineapple that has been peeled and cored generally yields 4 cups of diced fruit. It likely won’t all be consumed at once, so you want to keep it fresh!

Cut fresh pineapple will last for five to seven days in the refrigerator in an airtight container.

You can also freeze it for longer storage. Place on a wax paper-lined sheet pan for 3-4 hours to pre-freeze. Then transfer to a freezer-safe gallon bag for up to four to six months.

FAQs

Expert Tips and Tricks

• Select a ripe one. Pineapples are best when they’re in season. Look for a golden yellow skin, and a sweet smelling fruit that has a little give when squeezed.
• Trim a little extra skin. Try to remove all of the eyes when you’re trimming away the skin the first time. You’ll only lose out on a little bit of pineapple and doing this will save you a TON of time.
• Freeze it fresh. When pineapple is in season it’s the most flavorful. Freeze it and then save to add into your favorite recipes all year round.
• Use a cookie cutter. If you’re cutting pineapple into rings it’s worth it to get a small cookie cutter to remove the core.
• Reduce waste. The core is edible and nutritious, but unappetizing as it’s hard and not very sweet. Save it to add to smoothies!

Fresh Pineapple Recipes to Try

Just about every recipe that calls for canned pineapple can be substituted with fresh. Using fresh pineapple will give your dishes a natural sweetness instead of being overly sweet. Try using fresh pineapple in any of these recipes:

• Instant Pot Hawaiian Pineapple Chicken
• Pineapple Coconut Smoothie
• Piña Colada Recipe
• Easy Pineapple Chicken Recipe
• Piña Colada Sauce
• Pineapple Cauliflower Fried Rice
• Pineapple Salsa

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How to Cut a Pineapple

This quick and easy step-by-step guide will show you How to Cut Pineapple in only five minutes! Enjoy this tropical fruit as a snack on its own, or in smoothies, savory dishes, desserts, salsa, sauces and more!

Course Snack

Cuisine American

Keyword cutting, fruit, how to

Prep Time 5 minutes

Total Time 5 minutes

Servings 8 servings

Calories 57 kcal

London Brazil

Ingredients

• 1 pineapple

Instructions

1. Using a sharp chef’s knife, cut and remove both the crown and the bottom of the pineapple.
2. Place the pineapple flat side down on a cutting board. Starting from the top, place the knife into a piece of the pineapple flesh right next to the skin. Trim a piece of skin from the pineapple by cutting in a downward motion along the curvature of the fruit, making sure to keep your knife completely in the flesh.
3. Rotate the pineapple and then repeat this around the entire circumference until all of the skin is removed.
4. Remove any remaining dark eyes of skin by using a paring knife.

Remove the Core – For Rings:

1. Cut the pineapple into ¾-1-inch slices.
2. Using a 1-inch round cookie cutter, cut and remove the core from each slice. You can also cut this out by using a smaller paring knife.

Remove the Core – For Wedges and Cubes:

1. With the pineapple still flat side down, cut the pineapple in half. Cut each half down the middle lengthwise again to get 4 wedges of pineapple.
2. Locate the core in each wedge and cut it at an angle about 1 inch into the pineapple.
3. Cut the pineapple into wedges or cubes. Enjoy!

Recipe Video

Recipe Notes

• One serving is ½ cup of pineapple.
• A fresh pineapple that has been peeled and cored generally yields 4 cups of diced fruit.
• Storage 

• Cut fresh pineapple will last for five to seven days in the refrigerator in an airtight container.
• You can also freeze it for longer storage. Place on a wax paper-lined sheet pan for 3-4 hours to pre-freeze. Then transfer to a freezer-safe gallon bag for up to four to six months.

Expert Tips and Tricks

• Select a ripe one. Pineapples are best in season. Look for a golden yellow skin, and a sweet smelling fruit that has a little give when squeezed.
• Trim a little extra skin. Try to remove all of the eyes when you’re trimming away the skin the first time. You’ll only lose out on a little bit of pineapple and will save a TON of time.
• Freeze it fresh. When pineapple is in season it’s the most flavorful. Freeze it and then save to add into your favorite recipes all year round.
• Use a cookie cutter. If you’re cutting pineapple into slices it’s worth it to get a small cookie cutter to remove the core.
• Reduce waste. The core is edible and nutritious, but unappetizing as it’s hard and not very sweet. Save it to add to smoothies!

Nutrition Facts

How to Cut a Pineapple

Amount Per Serving

Calories 57 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Sodium 1mg0%

Potassium 123mg4%

Carbohydrates 15g5%

Fiber 2g8%

Sugar 11g12%

Protein 1g2%

Vitamin A 66IU1%

Vitamin C 54mg65%

Calcium 15mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.