Pineapple is perfect for snacking, grilling, or adding to recipes.

Sweet, citrusy, and totally tropical, pineapples are as fun to eat plain as they are to add to a recipe. Because of its highly acidic nature, pineapple juice is an excellent tenderizer for meats and seafood and a tangy base for salad dressings as well as fruit syrups for desserts and cocktails.

With a little know-how, preparing a pineapple will be easy to do without any fancy kitchen tools.

How to Pick the Perfect Pineapple

  • A great way to tell if a pineapple is ripe is to look for whole, heavy fruits that are unblemished, and have a little yield when squeezed.
  • Golden and a little bit soft are the best way to distinguish the perfect pineapple.
  • Leaves should be green (not brown or dried out).

How to Cut a Pineapple

There’s more than one way to peel and cut a pineapple, depending on how it’s going to be used.

The fastest way to cut a pineapple is to use a pineapple corer (see below).

First I’ll share how to cut it with a knife. If you eat a lot of pineapples, I highly recommend getting a Pineapple Corer. You can cut a whole pineapple in just a few minutes.

(Note: If using a pineapple corer, you do not need to remove the skin or eyes as below).

To Peel a Pineapple (image below)

  • Lay pineapple down on a cutting board & cut off the top (stalk) & bottom with a sharp knife.
  • Remove the skin with a knife.
  • With a paring knife, cut diagonally to remove the eyes or any tough parts remaining in the pineapple.

 

To Cut Pineapple Spears/Chunks (image below):

  • Cut pineapple in half from top to bottom. Cut it again in the middle in the same direction. (There should be four long pieces.)
  • Look closely at the flesh & there should be a distinct line in the middle running along the length of fruit. Run a sharp paring knife along this line on either side. Try to remove as much of the core & as little of the tender fruit as possible.
  • Keep cutting until the core can be removed. Do this for the remaining pieces.
  • Cut into chunks or spears.

To Cut Pineapple Rings (image below):

  • Peel as directed above. Slice into 1″ slices.
  • Use a small 1″ circle cutter to remove the core.

To Use a Pineapple Corer (image below)

  • Cut off the top (do not peel the pineapple)

  • Place the pineapple corer in the center of the pineapple, catching the fibrous core.

  • Twist the corer down the pineapple until you reach the bottom. Once you reach the bottom, hold the outside of the pineapple and lift the corer (and the fruit) out.

  • Remove the pineapple from the corer. Run a knife down one side of the pineapple and it will cut into rings.

BOWL:

  • Cut the pineapple in half from the top to the bottom, including the stalk.
  • Take a paring knife & run it around the cut half, loosening the flesh all the way around.
  • Cut slices from side to side and use a large spoon to scoop them out of the bowl. Cut the sliced pieces into chunks.

BOAT:

  • Cut pineapple in half from top to bottom, including the stalk. Remove the core with a paring knife.
  • Scoop out the flesh with a melon baller.
  • Return the pineapple balls to the boat with other fruits like diced watermelon, cantaloupe, honeydew, blueberries, strawberries, & chopped mint.

How to Store Pineapple

Once a pineapple is cut, it doesn’t last long. Keep it in the refrigerator in a covered container for up to 3 days.

Pineapple can be frozen after it’s been cut and makes great additions to smoothies or as a garnish for iced tea or cocktails.

Pineapple Recipes We Love

  • Pineapple Ham
  • Ham & Pineapple Pasta Salad
  • Pineapple Upside Down Cake
  • Pineapple Coconut Cake – a tropical treat
  • Grilled Pineapple – side dish or dessert
  • Easiest Ever Pineapple Cake – only 5 ingredients
  • Ambrosia Salad – perfect for a potluck
  • Hummingbird Cake – fruity & delicious