How to Cut a Pineapple (Printable Version)
# What You'll Need:
→ Produce
01 -
1 whole ripe pineapple
# Step-by-Step Directions:
01 -
Place the pineapple on its side on a clean fruit-and-vegetable cutting board. With a sharp knife, carefully slice off the leafy crown and the woody base to create a stable base.
02 -
Stand the pineapple upright. Starting from the top, run your knife downwards to remove the spiky outer rind in strips, working around the fruit until all rind and eyes are removed.
03 -
Slice the peeled pineapple lengthwise down the centre into two equal halves.
04 -
Place each half cut side down and slice lengthwise again to form quarters. Further cut each quarter into wedges or spears, as desired.
05 -
On each wedge, locate the tough, central core along the pointed edge and carefully slice it off, discarding or reserving for another use.
06 -
Chop the cored pineapple wedges crosswise into evenly sized bite-sized chunks.
07 -
For rings, after removing the rind but before sectioning, lay the pineapple on its side and slice crosswise into rounds. Remove the tough core from each round using a small knife or cutter.
# Helpful Notes:
01 -
Select pineapples with golden-yellow skin, fresh green leaves, and a sweet, fragrant aroma at the base for optimal ripeness.
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Cut pineapple should be stored in an airtight container in the refrigerator and consumed within 3–4 days for best flavor and texture.
03 -
To freeze pineapple, arrange the cut pieces on a tray, freeze until solid, then transfer to a freezer bag for storage up to several months.