How to Cut Pineapple
Servings: 4
Learn how to cut pineapple to use any way you want. I've got a step-by-step tutorial that will give you confidence to buy whole pineapple and cut it yourself. One whole pinneapple makes about four cups of fruit.
Equipment
- vegetable cleaver
- paring knife optional
Ingredients
- 1 pineapple fresh
Instructions
- Twist off the spiky stem. If your fruit is ripe, this should come off easily.
- Slice off both ends so you have a flat surface on either side. Stand the pineapple up on one of the flat ends.
- Carefully peel 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.
- Use a paring knife or the edge of you larger knife to cut out any black “eyes” that are left. Then cut the fruit in half along the core.
- Cut strips of fruit away from the core diagonally, until it is easy to slice the core away from the rest of the fruit. Repeat with the other half.
- Line up 2 strips of fruit at a time and dice 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.
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.
- Alternatively, you can prep the fresh pineapple, then prep smoothie packs to freeze.
Nutrition
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