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Pineapple is one of the most delicious tropical fruits out thereโjuicy, sweet, tangy, and perfect in smoothies, fruit bowls, or savory dishes. But if youโve ever stared down a whole pineapple wondering where to even start, youโre not alone. Its tough skin, prickly crown, and hidden core can make it seem intimidating.
The good news? Once you learn the right technique, cutting a pineapple is quick, easy, and totally worth it. In this guide, Iโll walk you through the step-by-step method for cutting a pineapple so you can enjoy fresh pineapple anytimeโplus the best tools, storage tips, and recipes to make the most of it.
Step-by-Step: The Best Way to Cut a Pineapple
Pineapple season runs from March through July, so this is the best time to grab a fresh one at peak flavor (and often at a better price). From start to finish, cutting a pineapple takes about 5 minutes and yields around 4 cups of fruit.
Step 1: Remove the crown
Hold the pineapple firmly and twist off the leafy top. If itโs ripe, it should come off easily.
Step 2: Slice off both ends
Place the pineapple on a cutting board and slice about ยฝ inch off the top and bottom to create two flat surfaces.
Step 3: Remove the skin
Stand the pineapple upright on one of the flat ends. Using a sharp chefโs knife, slice downward following the curve of the fruit, cutting just deep enough to remove the skin without losing too much flesh.
Step 4: Remove the โeyesโ
After peeling, youโll see small brown โeyesโ in the fruit. Use the tip of your knife to cut them out in shallow, diagonal grooves.
Step 5: Cut out the core
Cut the pineapple in half lengthwise, then in half again to make four long wedges. Slice down the center of each wedge to remove the fibrous core.
Step 6: Slice or dice
Cut the wedges into bite-sized chunks, spears, or thin slices depending on how you plan to use them.
Best Pineapple Cutting Tools
I use three tools when cutting most produce and I’ve linked them below in case you want to invest in quality pieces. Since I do a lot of food prep, I’m okay with getting a fancy knife. It will save me trips to the ER and make prep go much faster.
- Chef’s knife: This is going to do the heavy lifting when learning the best ways to cut a pineapple, so get a quality one that isn’t dull when you use it. I use a vegetable cleaver (sounds intense, right?) in this tutorial to get crisp cuts and a wide blade to slice down the long fruit.
- Paring knife: A useful tool to get out those little eyes from your fruit pieces so you don’t eat them.
- Marble cutting board: This fruit is super juicy and will easily soak a wooden cutting board, so I opted for a marble one. It’s an investment depending on where you purchase, yet will last a long time.
How to Store Freshly Cut Pineapple
Once cut, youโll want to store pineapple properly to keep it fresh and juicy.
- Refrigerator: Store in an airtight container, glass jar, or silicone bag for up to 5โ7 days. No need to dry itโjust make sure the lid seals well to avoid leaks.
- Freezer: For longer storage, freeze pineapple chunks on a parchment-lined baking sheet until solid, then transfer to a freezer-safe bag. Store for up to 6 months. Frozen pineapple is perfect for smoothies and desserts.
Recipes to Use Your Fresh Pineapple
Once youโve mastered how to cut a pineapple, here are a few ways to enjoy it:
- Perfect Pineapple Smoothie: Creamy, pineapple in a cup
- Pineapple Mint Smoothie: A tropical refresher
- Pineapple Ginger Smoothie: Drink what Venus Williams drinks!
- Pineapple Banana Smoothie: A pineapple upside-down cake in a cup
- Simple Teriyaki Bowl (savory dish): An easy dinner recipe for the family
Once you learn how to cut a pineapple the right way, youโll never need to buy the pre-cut version again or that weird gadget I see online (and youโll save money too). Next time youโre at the store, grab a whole pineapple and try this methodโyouโll be hooked on fresh, juicy fruit in no time.
How to Cut Pineapple
Ingredients
- 1 pineapple fresh
Instructions
- Twistย off the spiky stem. If your fruit is ripe, this should come off easily.
- Sliceย off both ends so you have a flat surface on either side.ย Standย the pineapple up on one of the flat ends.
- Carefully peelย off the skin using the vegetable cleaver one side at a time. Follow the shape of the pineapple as your guide since it is rounded.
- Useย a paring knife or the edge of you larger knife toย cut outย any black โeyesโ that are left. Thenย cutย the fruit in half along the core.
- Cutย strips of fruit away from the core diagonally, until it is easy toย sliceย the core away from the rest of the fruit.ย Repeatย with the other half.
- Lineย up 2 strips of fruit at a time andย diceย into the size you want; I like to make about 1-inch thick pieces for eating and freezing, smaller if I know I will toss them into a salad.
Equipment
- vegetable cleaver
- paring knife optional
Notes
- Nutrition facts are based on the fact that 1 medium whole pineapple produces approx. 4 cups of fruit. Results will vary based on the size of your pineapple.
- To store in fridge: place pineapple in an airtight container and refrigerate for 5-7 days.
- To store in freezer: spread pineapple chunks on a parchment-lined baking sheet and freeze for 4 hours. Once the chunks are all frozen, store in a freezer-safe storage bag for up to 6 months.ย
- Alternatively, you can prep the fresh pineapple, then prep smoothie packs to freeze.
Nutrition
Common Questions
Using a large chef’s knife, remove the top and bottom, then stand upright. Cut off the peel to reveal the yellow flesh. Then cut the flesh in half, right down the center core. Cut diagonal strips away from the core until you can easily slice it out. Then chop the remaining strips into the pieces you want.
Use a chef’s knife (I use a vegetable cleaver for its long, flat edge). Cut off the top and bottom creating two flat ends. Cut strips down to peel away the skin. Use a paring knife to get rid of any black eyes left in the fruit. Then slice in half along the core creating two sections. Start making diagonal strips off the core until you can easily slice it away. Take the remaining strips and cut them into whatever size pieces you need.
You can store pineapple in the fridge for 5-7 days in an air-tight jar or container, or freeze on parchment paper then store in a silicone freezer bag for up to six months.
Now I know what I’m doing wrong! I don’t cut off both ends first, and then it’s hard to do while the juices are coming out. Thanks!
This is definitely an easier way of cutting pineapple, wish I had started using this way sooner!
You can use the remaing skin to simmer in water and male delicious juice when done refrigerate and enjoy. I also simmer the skin in water along with fresh mashed ginger and turmeric and you get a great tea!!
Love this idea, Frances!! Thanks so much for sharing!
This is a great guide, thank you!
Hi Erin! So glad you found it helpful, it’s really helped me buy more pineapple knowing an easy way to do it!