How to Cut Pineapple

How to Cut a Pineapple

1. Cut off Both Ends

Start with a whole fresh pineapple.

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

2. Trim the Skin

To remove the outer peel and prickly pineapple skin, start by placing the fresh fruit flat-side down on a cutting board.

Starting from the top, place the knife into a piece of 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.

3. Remove the Dark Eyes

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

4. Cut out the Core

There are different ways to cut inside depending on what you want to do with it. Follow these easy steps for the best way to pineapple prep.

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. 
2. Cut the pineapple halves in half again. With the flat cut side down, run the knife through the two pieces lengthwise to create four quarters. 
3. Remove the core by cutting it out at an angle. Locate the tough 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.  
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. 

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 thick slices if used for snacking. 
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. 

How to pick a good pineapple?

• A good pineapple is ripe and ready to eat by a few key factors: color, texture, and scent. Pineapple can be found year round with March to July being the peak pineapple season.
• 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.

Do not store the pineapple upright, rather on its side. That way the juice stays evenly distributed, and not at the bottom of the fruit.

FAQs

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. Put these favorite pineapple recipes into the rotation next:

For dinner, try Instant Pot Hawaiian Pineapple Chicken or Easy Pineapple Chicken Recipe. This Pineapple Cauliflower Fried Rice is also super filling.

Piña Colada Sauce is delicious on everything, from Coconut Shrimp to your favorite tacos! Or opt for Pineapple Salsa.

Both a Pineapple Coconut Smoothie and this Piña Colada Recipe are cool and refreshing.