Let’s learn how to cut pineapple so that you can start buying the whole fruit with ease. I’ve got the best ways to cut pineapple as well as multiple ways to store and use it.
Pineapple is one of those fruits that seem intimidating to cut—its tough exterior, prickly crown and juicy flesh can make even the most confident home cook think twice before diving in with a knife.
Yet fear not! Cutting a pineapple doesn’t have to be a daunting task. With a little know-how and some simple tools, you can easily slice up this tropical fruit and enjoy its sweet, juicy flavor in the best green smoothie or a simple teriyaki bowl.
Get ready to impress your friends and family with your newfound pineapple-cutting skills!
Table of Contents
Step by Step Instructions
Pineapple season is March through July so this is the best time to buy a fresh, whole one from the store. I also notice prices go down a lot when you buy produce in its proper season, so stock up!
Let’s talk about the best ways to cut a pineapple and some tips for those tricky black spots + the core. It takes about 5 minutes and will give you about 4 cups of fruit depending on the size of the fruit.
Step 1: Twist off the spiky stem. If your fruit is ripe, this should come off easily.
Step 2: Slice off both ends so you have a flat surface on either side. Stand the pineapple up on one of the flat ends.
Step 3: Carefully peel off the skin using the vegetable cleaver one side at a time. Try and keep the cuts just as deep as the skin digs into the fruit so you don’t waste any of that gorgeous flesh. Follow the shape of the pineapple as your guide since it is rounded.
Step 4: 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.
Step 5: 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.
Step 6: Now you should have several long strips of fruit. Line 2 up at a time and dice into the size you want; I like to make about 1-inch thick pieces for eating + freezing, smaller if I know I will toss them into a salad.
I can already smell the sweetness! Now, let’s talk about tools and storage.
Best Tools to Use
I use 3 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.
Now that you’ve got about 4 cups of gorgeous food, will you eat it all at once or do you need to store some? If I cut up fruit when my kids are home I know it will be gone in minutes, yet if I want to prep for the week ahead I need to store it ASAP.
Depending on when you plan on using this fruit let’s talk about 2 storage options: refrigerator and freezer.
I’ve been working on swapping out my plastic storage containers for glass to eliminate reheating foods in plastic. Since you won’t be heating up your pineapple, you can choose whether to store it in a silicone bag, glass container or tall mason jar.
All these options are great, just remember that there will be a lot of juice, so make sure any bag you use is sealed tight! No need to use towels in these containers like you would with berries, just toss the sliced pieces in and close the lid tightly. It will stay fresh 5-7 days refrigerated.
To store your pineapple for the long term, freeze it. You can still store it in the silicone freezer bags I mentioned above, but let’s get the pieces frozen first:
- Line a baking sheet with parchment paper. Spread out the fruit pieces on the tray and freeze for 4 hours or until they are completely solid.
- Remove and store in a freezer-safe container for up to 6 months.
Now they are ready to use in smoothies, fruit bowls and more!
Using a large chef’s knife, remove the top and bottom, then stand up right. 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 it’s long, flat edge). Cut off the top and bottom creating 2 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 2 sections. Start making diagonal strips off the core until you can easily slice it away. Take the remaining strips and cut 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 6 months.
This tropical fruit is crazy sweet yet also crazy nutritious. Pineapple contains 88% of the RDV of vitamin C and 109% manganese to name a few key nutrients.
What I find even more fascinating is just how nutritious the core is. Yes, the very thing you cut out and discard is actually loaded with nutrients (and edible). While it is hard and not very sweet, you can chop it up and toss it into smoothies to benefit from bromelain.
Bromelain can be used to fight inflammation, especially after surgery, cancer, and to combat digestive issues. So while this tropical plant tastes like candy, it is full of nutrients that your body can use to thrive!
Recipes with Pineapple
I love how easy it is to use this tangy tropical ingredient in different ways. Fresh or frozen, it makes a great addition to so many dishes! Here are a few of my favs:
Once you give this prep guide a try, let me know how it went! I want you to have all the cut pineapple in the world, so if you have questions, leave a comment below.
paring knife optional
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 + freezing, smaller if I know I will toss them into a salad.
- 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.
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