How To Cut Pineapple: Step-By-Step Guide

Pineapple is a fruity and refreshing tropical fruit that adds a sweet, juicy flavor to any dish! However, cutting it is another story. Its tough, spiky skin and oblong shape can make it feel somewhat intimidating. In this guide, you’ll learn how to cut pineapple safely and efficiently for cakes, salsas, fried rice, and more!

Pineapple has to be one of the most delicious tropical fruits…ever?! Its golden flesh and sweet, tropical flavor make it perfect for fruit salads, kombucha drinks, salsas, vegetarian pineapple poke bowls, and so much more!

The spiky and rather uninviting outward appearance of pineapple can make it seem difficult to work with, but I can assure you that the process couldn’t be more straightforward. Once you’ve reached the end of this guide, you’ll know how to cut pineapple into rings or chunks like a pro!

How to cut pineapple

Before you start cutting the pineapple, give it a thorough rinse under cold running water to remove any dirt or debris. Then, lay the pineapple down on its side on a sturdy cutting board.

Use a sharp knife to trim off the top and bottom, ensuring that you cut away enough of the skin to reveal the yellow flesh underneath.

Stand the pineapple upright on the cutting board so it’s standing on a flat side. Using a sharp chef’s knife, carefully slice away the skin in a downward motion while following the natural curve of the fruit.

Once the skin is removed, lay the pineapple on its side again. Check for any remaining brown “eyes” and use a small utility or paring knife to slice them away.

HOW TO CUT PINEAPPLE INTO RINGS

With the pineapple still on its side, cut ½-inch slices (or your desired thickness). Use a small round cookie cutter to remove the tough core from the center of each pineapple ring.

Alternatively, you can use a sharp knife to carefully cut around the core, but just be careful! (This method is perfect for making Pineapple Upside Down Pancakes!)

How to cut pineapple into chunks

Again, slice off the skin and remove the tough “eyes” of the pineapple, then stand it upright. Using a sharp knife, slice the pineapple vertically into halves. Lay each half down on its flat side and slice it into quarters, cutting through the core.

To remove the core, you can lay the pineapple quarter on its side and make a diagonal cut along the inner edge or stand it up on a flat side and make a vertical cut where the soft flesh meets the core.

Lay each pineapple quarter flat on the cutting board and cut it in half again, then slice it into evenly sized chunks, approximately ½-inch wide.

Storing cut pineapple

If you’ve cut too much pineapple, it’s great for storing in the fridge or freezer for snacks later on. Just follow these simple tips:

• Fridge: Once cut, you can keep pineapple in an airtight container for up to 5 days.
• Freezer: To freeze pineapple, arrange the pieces on a baking tray and pop them in the freezer for about an hour. Once the chunks are solid, transfer them to a freezer-safe bag or container and store them in the freezer for up to 6 months.

Tips for picking the perfect pineapple

• Color: Look for golden-yellow skin and avoid pineapples that are mostly green. 
• Smell: Smell the base of the pineapple (don’t worry, no one is judging). It should have a slightly sweet aroma. If it’s fermented or sour smelling, it’s likely overripe. 
• Texture: You want the pineapple to be firm, but not too hard. If it feels soft or mushy, it’s past its prime.
• Leaves: Look for green, fresh-looking leaves. Avoid anything that’s brown or wilted. You can test for ripeness by gently tugging a leaf out of the crown. If it comes out easily, it’s good to eat!