Saturday, March 14, 2015

Slice It Up: How to Cut a Pineapple

Fresh pineapple is one of my favorite fruits. Pineapples are delicious, and friendly with their welcoming symbolism. I used to be intimidated by cutting them up, but buying pre-sliced pineapple can get pricey quickly. I vividly remember the first time I bought a fresh one, I had to google how on earth to attack it!

I cut up about one pineapple a week at our house, on average. I love to have all kinds of fruit on hand for healthy snacking, and to bring to school for lunch. Once you get the hang of it, slicing up a pineapple can be a quick and easy food prep job.  If you want to know how to cut a pineapple, look no further!

When I buy a fresh pineapple at the store, it is almost always underripe. I always set it upside down in a wide-mouth vase for a few days to let the sugars which have collected in the bottom disperse back through the fruit. It helps the whole pineapple ripen evenly so you don't get a crunchy top and overripe bottom. I sometimes have even left it for a week, if it's a green pineapple. This trick makes a huge difference! 

First, I start with a long, sharp serrated knife. This is technically a bread knife, I think, but I works perfectly. Lay the pineapple on its side and slice off the top and bottom, leaving a cylinder shape. 

Next, stand it up on a flat end, and slice off the outer bark? Rind? Skin? Scales? Anyone? Anyway, slice from top to bottom, curving around the pineapple which is typically bigger around in the middle. I slice off enough to take off most of the eyes, but not too much so I'm not throwing away the edible part.

Once you have a peeled pineapple, lay it back down on its side, and slice in half the long way (or the hot dog way, if you were in elementary school when I was ;) ).

Next, I slice in and at an angle to cut off a whole side of the pineapple half, and then again on the other side of the core. You'll be left with a triangular piece of harder core, which I toss. You don't need to cut much out of the center, but taking out that core is a good idea.

So, the triangular prism-shaped (nerd alert) piece in the middle is the core. See? Repeat this cutting process with the other half. 

Cut the pineapple into spears, and then into bite-size pieces.

Store in the refrigerator in a covered container. I like to shake the container gently every day or so to keep all of the fruit coated in the juice. This helps the fruit keep its moisture. I've found that pineapple lasts in the fridge for about a week. I have also found that it freezes well, to use later for smoothies or other recipes.

Serve chilled and enjoy! It seems like lots of steps, but my opinion is that it's worth it! I promise- it will get easier and easier the more you do it!

Do you have a favorite fresh pineapple recipe?  Any tips or tricks for easier fresh food prep? 
Have a great weekend!


Also, in case you missed it, check out this cinnamon applesauce mini muffin recipe from last weekend.  I made them again this week to bring to our school's staff breakfast- they were gone in a flash! 


  1. I never would have thought of inverting a pineapple like that! Great tip!!

    1. Kristy, I've found it makes a big difference, and really helps with even texture and taste. :)

  2. Awesome post and beautiful pictures! Like your blog very much! You do a great job!

    p.s. new post - how I met Victoria Beckham

    Diana Cloudlet


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