How to Cut a Pineapple

I’m prepping you for my next post. 🙂

There are a million different ways to cut a pineapple, I’m sure. This is how I do it when I want pineapple chunks, not rings.

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1. Cut the crown and the base away from the pineapple.

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2. Stand the pineapple upright. Cut it in half down the middle, and then cut each half in half. You’ll have four quarters.

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3. Make a cut down the inside tip of each quarter to remove the core. I usually cut a bit generously to make sure I remove it all. You can tell where it stops and where it starts because the pineapple flesh appears lighter and more solid at the core.

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4. Cut the pineapple skin off of each quarter. Try to follow the curve of the fruit. I usually need at least two long cuts per quarter to get it all off.

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5. Lay the pineapple core-side down on a cutting board. To cut chunks, I cut the pineapple quarter into thin slices horizontally, and then usually make four vertical cuts.

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TIPS: Cutting a pineapple is a juicy process. Not nearly as juicy as cutting a watermelon, but pretty juicy. You might want to blot the cutting board with paper towels between each quarter to prevent juices from pooling (which leads to a sticky, messy counter).

Cut pineapple will keep in the refrigerator for three to five days.

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