Description
Learn how to easily and efficiently cut a fresh pineapple into juicy, ready-to-eat pieces with this simple step-by-step guide. This method ensures you remove the tough outer skin and eyes while preserving the sweet fruit inside, perfect for snacks, desserts, or adding to your favorite recipes.
Ingredients
Scale
Ingredients
- 1 ripe pineapple
Instructions
- Remove crown and base: Cut off both the leafy crown and the bottom end of the pineapple to create stable, flat surfaces.
- Trim skin: Stand the pineapple upright and slice downward, following the curve of the fruit, to remove all of the thick outer skin. Keep the knife close to the flesh to avoid wasting too much fruit.
- Remove any remaining eyes: Use a small paring knife to cut out the small circular ‘eyes’ that remain embedded in the flesh.
- Cut into quarters: Slice the pineapple lengthwise into four equal quarters for easier handling.
- Remove core: Cut out the tough, fibrous core from each quarter by slicing lengthwise away from the center.
- Slice into pieces: Cut the pineapple quarters crosswise into bite-sized chunks or slices as desired.
Notes
- A sharp knife is essential for safely cutting through the tough pineapple skin and core.
- Choose a ripe pineapple that smells sweet and has a slight give when pressed for the best flavor.
- Pineapple can be stored in an airtight container in the refrigerator for up to 5 days.
- Use leftover pineapple tops to try growing your own pineapple plant.
