The Ultimate Guide to Perfectly Cutting Your Pineapple

I didn't try cutting a pineapple until my culinary school days. For years, I relied on pre-cut, frozen, or canned versions and never considered doing it myself. I had no clue how to pick a ripe one and was convinced I lacked the necessary tools and know-how. It was a case of holding myself back when all I really needed was some good advice and a bit of confidence.

My culinary instructor, always full of humor, made the process of cutting pineapple enjoyable. With jokes and a steady hand, he showed us how to expertly maneuver a knife around the tough exterior to reveal the sweet, juicy flesh inside. His tips have stuck with me, and now I’m passing them along to make your pineapple prep easier.

Picking the Perfect Pineapple

When it comes to selecting the right pineapple, timing is key. Aim to purchase one between March and July, as this is when they’re most flavorful and ready for harvesting. Look for a firm, plump fruit with no soft spots, dark patches, or bruising. A ripe pineapple should have a vibrant golden-orange color.

Steer clear of pineapples that are still green and under-ripe, as they won’t have the sweetness you're looking for. Also, check the leaves—they should be fresh and green, with no brown or yellowing tips. As with most fruits, a ripe pineapple will feel heavier than you'd expect for its size. Grab a few to compare and find the best one.

Expert Tips for Cutting Pineapple

Expect some waste: Cutting a pineapple for the first time can be eye-opening when you see how much is left behind. Only about half of the fruit is edible. While the tough outer skin doesn’t have much use, you can repurpose it along with the core to infuse water or create a tangy pitcher of tepache.

Make sure your knife is sharp: A large chef’s knife is your best bet for cutting pineapple. Ensure it’s sharp enough to easily slice through the fruit’s thick outer layer.

Keep a towel close by: Ripe pineapples can release a lot of juice when cut. While that's a sign of a good fruit, it can get messy. Keep a clean towel nearby to wipe up excess juice, as a slippery countertop can be a safety hazard.

A Guide to Cutting Pineapple

Start with these essential steps:

Step 1: Rinse the pineapple under cool, running water. Use a vegetable brush to scrub away any dirt, especially in the nooks and crannies. Dry it off with a clean towel or paper towels.

Step 2: Place a damp paper towel on your countertop, then set your cutting board on top. This will provide extra stability while cutting.

Slicing or Chopping the Pineapple

Step 1: Slice off both the top and bottom of the pineapple. Discard or compost these parts.

Step 2: Stand the pineapple upright on one of its flat ends. Use your knife to carefully slice away the rough outer skin, starting from the top and following the natural curve down to the base. Continue until all the skin is removed.

Step 3: With the tip of your knife or a small paring knife, carefully remove any remaining ‘eyes’ from the flesh of the pineapple.

Step 4: Locate the hard core at the center of the pineapple. Use your knife to carefully slice the flesh away from the core, starting at the top and cutting downward towards the cutting board.

Step 5: Slice the pineapple into rounds or chop it into bite-sized pieces.

Cutting Pineapple into Rounds

Step 1: Cut off both the top and bottom of the pineapple. Discard or compost these pieces.

Step 2: Stand the pineapple on one of its flat ends. Use your knife to carefully slice away the rough outer skin, starting from the top and working your way down, following the curve of the fruit until the skin is completely removed.

Step 3: Use the tip of your knife or a small paring knife to carefully remove any remaining ‘eyes.’ Then, lay the trimmed pineapple on its side and slice it into your desired thickness.

Step 4: Working in small batches, stack the pineapple slices and use a round biscuit or cookie cutter to remove the tough core.

Storing Pineapple

An uncut, unripe pineapple can sit on your counter for up to 3 days. To speed up the ripening process, place it in a brown paper bag. For best flavor, cut ripe pineapple right away or store it uncut in the refrigerator for up to five days.

After cutting the pineapple, store it in an airtight container in the fridge and consume it within 5 to 7 days. To freeze, arrange chunks on a parchment-lined baking sheet and freeze for an hour. Once frozen, transfer the pieces to a freezer-safe, airtight container. Be sure to label and date the container, and enjoy it within a year.