How To Cut A Pineapple
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Cutting a fresh pineapple can seem intimidating at first, but once you try my two simple methods, it’s actually quick, easy, and so worth it. Fresh pineapple is sweeter, juicier, and more flavorful than pre-cut fruit, plus it’s usually much more budget-friendly too.
Whether you’re prepping pineapple for snacking, smoothies, fruit salads, salsa, or grilling, this easy step-by-step tutorial will show you exactly how to peel, core, and cut a pineapple with minimal waste. All you need is a sharp knife and a cutting board, and you’ll have perfectly juicy pineapple chunks ready in just a few minutes.
We love to serve freshly cut pineapple with Shrimp Tacos, on top of our favorite Sheet Pan Pizza, added to my Chicken Fried Rice to give it a sweet & savory element!
Table Talk with Tawnie
You can come across hundreds of videos online about how to cut a pineapple the “right” way. While there are many fancy or creative ways to cut pineapples, this method is my go-to reliable method. What I like most about it is that I remove the core so each bite is soft and juicy! With that said, the core is totally edible, and you can leave it in if you prefer. But I’ve always found it to be tougher and chewier than the rest of the fruit, so I remove it. If I’m grilling pineapple or tossing it in smoothies, leaving the core in is fine, but if I’m serving the pineapple on a fruit platter or for my kiddos, I always remove it. Happy pineapple cutting!
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Tips For Choosing The Best Pineapple
- Look for golden color: A ripe pineapple should have a golden-yellow color near the bottom and around the sides. A completely green pineapple may not be fully ripe yet.
- Smell the bottom: The base of the pineapple should smell sweet and fruity. If it has little to no smell, it may be underripe. If it smells fermented or sour, it’s overripe.
- Check for firmness: The pineapple should feel firm with just a slight give when squeezed. Avoid pineapples with overly soft spots or wrinkled skin.
- Look at the leaves: The leaves should look fresh and green, not brown or dried out. Some people like to gently tug on a center leaf, and if it pulls out easily, the pineapple is likely ripe.
- Choose one that feels heavy: A heavier pineapple usually means it’s extra juicy and fresh for its size.
- Avoid bruising or leaks: Skip pineapples with dark mushy spots, cracks, or sticky liquid around the bottom, which can be signs of overripeness.
Method 1: My Favorite!
- Trim the ends: Slice off the top (crown) and bottom of the pineapple to create a stable base.
- Slice off the exterior: Stand the pineapple upright and carefully slice downward to remove the outer skin, following the curve of the fruit. Try to remove just the skin while keeping as much fruit as possible.
- Cut in half: Place the pineapple on its side and slice it in half lengthwise. Cut into quarters: Take each half and cut it in half again lengthwise to create 4 long wedges.
- Remove the core: Using your knife, slice off the tough inner core from each wedge. It’s the lighter, firmer strip along the center.
- Cut into cubes: Lay each wedge flat and slice into strips, then cut crosswise to create bite-sized cubes.
Method 2: How To Cut Pineapple Into Rings
- Trim the ends: Slice off the top (crown) and bottom of the pineapple so it can sit flat.
- Remove the skin: Stand the pineapple upright and slice downward to remove the outer skin, following the curve of the fruit. Remove any remaining “eyes” (brown spots) with the tip of your knife if needed.
- Slice into rounds: Lay the pineapple on its side and cut into 1/2-inch to 3/4-inch thick slices. Hello pineapple rings!
- Remove the core: Use a biscuit cutter or small round cookie cutter to remove the core. Even a piping tip can work too!
Storage / Freezing
- Store cut pineapple in an airtight container in the refrigerator for up to 4–5 days. Keeping it sealed helps maintain its sweetness and prevents it from drying out or absorbing odors from the fridge.
- For the best texture and flavor, wait to wash the pineapple until after it’s cut and ready to eat. If excess juice collects in the container, you can drain it off to keep the pineapple fresher longer.
- You can also freeze pineapple for longer storage. Spread the chunks on a parchment-lined baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. Frozen pineapple is great for smoothies, cocktails, or blended desserts and can be stored for up to 3 months.
FAQs
Do you need to wash a pineapple before cutting it?
Yes. Even though you don’t eat the skin, it’s a good idea to rinse and scrub the outside of the pineapple before cutting to help prevent dirt or bacteria from transferring to the fruit when slicing.
Can you eat the pineapple core?
Yes, the core is completely edible. It’s just tougher and more fibrous than the flesh. If I’m grilling it or tossing it in smoothies, I’ll leave the core, but if I’m serving the pineapple on a fruit platter or for my kiddos I will remove it!
How do you know when a pineapple is ripe?
A ripe pineapple should smell sweet at the base, feel heavy for its size, and have golden-yellow coloring on the outside. The leaves should also look fresh and green.
What’s the best knife for cutting a pineapple?
A sharp chef’s knife works best for trimming the skin and slicing the pineapple safely and cleanly.
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How To Cut A Pineapple
Ingredients
- Pineapple
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
My Favorite Method
- Trim the ends: Slice off the top (crown) and bottom of the pineapple to create a stable base.
- Slice off the exterior: Stand the pineapple upright and carefully slice downward to remove the outer skin, following the curve of the fruit. Try to remove just the skin while keeping as much fruit as possible.
- Cut in half: Place the pineapple on its side and slice it in half lengthwise. Cut into quarters: Take each half and cut it in half again lengthwise to create 4 long wedges.
- Remove the core: Using your knife, slice off the tough inner core from each wedge. It’s the lighter, firmer strip along the center.
- Cut into cubes: Lay each wedge flat and slice into strips, then cut crosswise to create bite-sized cubes.
How To Cut Pineapple Into Rings
- Trim the ends: Slice off the top (crown) and bottom of the pineapple so it can sit flat.
- Remove the skin: Stand the pineapple upright and slice downward to remove the outer skin, following the curve of the fruit. Remove any remaining “eyes” (brown spots) with the tip of your knife if needed.
- Slice into rounds: Lay the pineapple on its side and cut into 1/2-inch to 3/4-inch thick slices. Hello pineapple rings!
- Remove the core: Use a biscuit cutter or small round cookie cutter to remove the core. Even a piping tip can work too!
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photos by Megan McKeehan of The Broke Girl Table
