How to Cut Pineapple
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5
How to Cut Pineapple
Description
"How to Cut Pineapple" outlines a methodical approach to removing the tough outer layers of a pineapple, including the crown and bottom, then trimming off the skin by following the fruit’s natural curve. Any remaining eyes are carefully cut out with a paring knife. For rings, the pineapple is sliced into roughly ¾- to 1-inch thick rounds, and the core is removed using a round cookie cutter or paring knife. When preparing wedges or cubes, the pineapple is halved and quartered lengthwise, with the core identified and removed from each wedge. The instructions promote efficient use of the fruit while maintaining clean cuts for serving or cooking. Additional notes cover storage—keeping fresh pineapple refrigerated for up to a week or freezing for longer shelf life—as well as selecting ripe pineapples and using the core in smoothies to reduce waste.
Ingredients
- 1 pineapple
Instructions
- Cut and remove both the crown and the bottom of the pineapple.
- Place the pineapple flat side down on a cutting board. Starting from the top, place the knife into a piece of the pineapple flesh right next to the skin. Trim a piece of skin from the pineapple by cutting in a downward motion along the curvature of the fruit, making sure to keep your knife completely in the flesh.
- Rotate the pineapple and then repeat this around the entire circumference until all of the skin is removed.
- Remove any remaining dark eyes of skin by using a paring knife.
Remove the Core - For Rings:
- Cut the pineapple into ¾-1-inch slices.
- Using a 1-inch round cookie cutter, cut and remove the core from each slice. You can also cut this out by using a smaller paring knife.
Remove the Core - For Wedges and Cubes:
- With the pineapple still flat side down, cut the pineapple in half. Cut each half down the middle lengthwise again to get 4 wedges of pineapple.
- Locate the core in each wedge and cut it at an angle about 1 inch into the pineapple.
- Cut the pineapple into wedges or cubes. Enjoy!
Notes
- One serving is ½ cup of prepared pineapple; a peeled, cored fruit yields about 4 cups diced.
- Cut pineapple can be refrigerated in an airtight container for 5 to 7 days.
- To freeze pineapple, pre-freeze pieces on a lined sheet pan for a few hours before transferring to a freezer bag; frozen pineapple keeps 4 to 6 months.
- Select ripe pineapples by looking for golden-yellow skin and a sweet aroma with slight softness when squeezed.
- Remove extra skin to eliminate all eyes for easier preparation, accepting minimal loss of flesh.
- Use a small cookie cutter to core pineapple slices cleanly.
- Save the pineapple core to add to smoothies instead of discarding it, as it's edible though less sweet and firm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 57 kcal
% Daily Value*
| Calories | 57kcal | 3% |
| Carbohydrates | 15g | 5% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 1mg | 0% |
| Potassium | 123mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
| Vitamin A | 66IU | 1% |
| Vitamin C | 54mg | 60% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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