Description
Learn how to properly cut a fresh pineapple into bite-sized pieces with this easy step-by-step guide. This method ensures you remove the skin and eyes effectively while preserving as much fruit as possible, resulting in juicy, delicious pineapple chunks perfect for snacking or recipes.
Ingredients
Scale
Ingredients
- 1 ripe pineapple
Instructions
- Remove the crown and bottom: Start by cutting off the top leafy crown and the bottom end of the pineapple to create flat surfaces on both ends.
- Peel the pineapple: Stand the pineapple upright on one flat end. Carefully slice downward along the sides following the curvature of the pineapple to remove the skin, making sure to cut deep enough to remove the eyes but not too deep to waste fruit.
- Remove remaining eyes: Inspect the pineapple for any leftover dark spots or eyes and carefully remove them with a small paring knife, making shallow V-shaped cuts as needed.
- Cut pineapple into quarters: Slice the peeled pineapple vertically into four equal quarters to make handling easier.
- Remove the core: Cut out the tough core from each quarter by slicing lengthwise along the inside edge.
- Dice the pineapple: Lay each cored quarter flat and cut crosswise into bite-sized chunks. Your pineapple is now ready to enjoy fresh or use in recipes!
Notes
- Choose a ripe pineapple with a sweet aroma at the base for the best flavor.
- Use a sharp chef’s knife for safer and easier cutting.
- The core is edible but tougher; removing it provides better texture.
- Store cut pineapple in an airtight container in the fridge for up to 3 days.
- Use leftover pineapple cores in smoothies or juices to minimize waste.
