How to Cut Pineapple
Servings: 4
Here is how to cut pineapple in about 5 minutes: twist off the crown, slice off the skin and cut around the core. My photos walk through every slice, and one medium pineapple gives you roughly 4 cups of sweet fruit to eat now or freeze.
Equipment
- Japanese-style knife set optional
Ingredients
- 1 pineapple fresh
Instructions
- Twist off the spiky top; on a ripe pineapple it should come away easily.
- Slice off both ends to create flat surfaces and stand the pineapple upright on one end.
- Working one side at a time, carefully cut away the skin with a large knife, following the curve of the fruit. Use a paring knife or the tip of the larger knife to cut out any remaining eyes.
- Cut the pineapple in half through the core. Cut strips of fruit away from the core at a diagonal until the core slices away easily. Repeat with the other half.
- Line up a few strips at a time and dice them into pieces of your desired size, about 1 inch for snacking or freezing and smaller for salads.
Notes
- Ripeness Tip: Choose a pineapple that smells sweet at the base and gives slightly when squeezed.
- Storing: Refrigerate cut pineapple in an airtight container for 3 to 5 days. To freeze, spread the chunks on a parchment-lined baking sheet for 4 hours, then transfer to a freezer bag for up to 6 months.
- Yield: One medium pineapple gives about 4 cups of chunks, depending on its size.
- Serving Ideas: Frozen chunks go straight into smoothie packs, and fresh ones are good in fruit salad or salsa.
Nutrition
Serving: 1cup, Calories: 113kcal, Carbohydrates: 30g, Protein: 1g, Fat: 0.3g, Saturated Fat: 0.02g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.03g, Sodium: 2mg, Potassium: 247mg, Fiber: 3g, Sugar: 22g, Vitamin A: 131IU, Vitamin C: 108mg, Calcium: 29mg, Iron: 1mg
