Pineapple 101: The Most Efficient Way to Cut a Pineapple
Save money by cutting your pineapple at home with my efficient, waste-reducing method.
Servings 8 servings
large cutting board
Wash and dry your pineapple to get rid of any dirt or pests.
Remove 1" from the crown and root ends of the pineapple using a serrated knife. Stand the fruit up and position your knife's blade an 1/8" inch inside the peel. Using a quick sawing motion, cut from top to bottom. Remove a strip from the pineapple before returning to the top of the fruit and repeating the process. Continue to cut the peel away in this manner until it's completely removed from the flesh. Remove any of the papery spindles or eyes that may remain in the flesh using your knife. Discard the ends and the peel of the pineapple.
Cut the pineapple in half lengthwise, then cut them in half, lengthwise again, into quarters.
To remove the core, lay a quarter of pineapple on its flat side. With your knife at a 45° angle, cut into the fruit, lengthwise, and slice away the core from the pineapple. Save or discard the core.
For pineapple chunks or crushed pineapple
Turn the spears horizontally on your cutting board. Slice the spears into 1 inch chunks. From this point, you can eat it as is, puree the fruit to make crushed pineapple, or juice it.
Store the Pineapple
If you plan to use pineapple within a day or two, transfer it to a container and store it in the fridge. To store the cut pineapple in the freezer for up to two months, transfer the cut fruit to a freezer-safe storage bag. Press out the excess air and freeze until solid.
Use your cut pineapple in your favorite recipes that call for it.
Pineapple is great in smoothies, shakes, desserts, or pureed in marinades.
Calories: 57kcal | Carbohydrates: 15g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 123mg | Fiber: 2g | Sugar: 11g | Vitamin A: 66IU | Vitamin C: 54mg | Calcium: 15mg | Iron: 1mg