How to Cut a Pineapple
Yield: 4 servings
Calories: 74kcal
Learn how to cut a pineapple with this simple step-by-step guide. The sweet golden yellow flesh can be sliced and diced for a fruity healthy tropical snack or used in different recipes.
Ingredients
- 1 pineapple
Instructions
- Wash - Rinse the pineapple under cool running water, then dry with a clean towel.
- Slice the Crown and Bottom - Lay the pineapple on a cutting board on its side. Secure the bottom with one hand, and then use a chef's knife to slice off the top, about ½-inch down from where the green crown and flesh meet. Turn the pineapple around, and trim off about ½-inch from the bottom.
- Trim the Skin - Stand the pineapple up on the bottom cut side. Carefully trim the thick fibrous skin, starting from the top down. Preserve as much of the sweet flesh as possible. Cut around the sides, following the natural curve of the fruit until all of the skin is removed.
- Remove the Eyes - Remove the brown "eyes" left in the pineapple flesh. Use a small paring knife to make shallow diagonal V-shaped cuts in a spiral pattern. Turn and cut into a connected diagonal slope until all the eyes are gone. From here, cut the pineapple into the desired shape, like rings, spears, wedges, or small dice.
- Cutting into Rings - Lay the pineapple on its side. Cut rings crosswise into desired thickness. Use a round cookie or biscuit cutter, 1 to 1 ½-inches in size, to remove the core. Alternatively, use a paring knife to cut out the core.
- Slicing into Spears - Stand the pineapple up on the bottom cut side. Cut in half lengthwise through the center. Cut into quarters lengthwise. Working one piece at a time, stand the spear up and trim off the thick fibrous core from the center. Cut into thinner spears if desired.
- Cutting into Smaller Pieces - Cut each spear into thinner slices, chunks, or smaller diced pieces.
Notes
- Recipe Yield: 1 pineapple yields about 4 cups of diced fruit or 12 spears.
- Serving Size: 1 cup
- Storing: Store whole pineapples at room temperature for 2 to 3 days or up to 5 days in the refrigerator. Store cut pineapples in an airtight container in the refrigerator for up to 3 to 5 days.
- Freezing: Freeze cut pineapples in a single layer on a parchment paper lined baking sheet for 1 to 2 hours. Transfer to a resealable bag or container for up to 12 months.
Nutrition
Calories: 74kcal | Carbohydrates: 20g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 2mg | Potassium: 178mg | Fiber: 2g | Sugar: 14g | Vitamin A: 100IU | Vitamin C: 77.6mg | Calcium: 20mg | Iron: 0.4mg
Recipe Link
Recipe Video