Pineapple is a fruity and refreshing tropical fruit that adds a sweet, juicy flavor to any dish! In this guide, you'll learn how to cut pineapple safely and efficiently for cakes, salsas, fried rice, and more!
Trim: 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.
Skin: 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.
Eyes: 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.
Rings
Slice: With the pineapple still on its side, cut ½-inch slices (or your desired thickness).
Remove Core: 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.
Chunks
Slice: 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.
Remove Core: 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.
Chunks: Lay each pineapple quarter flat on the cutting board and cut it in half again, then slice it into evenly sized strips, approximately ½-inch wide.