How to Peel and Cut a Pineapple

Here’s a primer on How to Peel and Cut a Pineapple. A pineapple ripens from the stem end up. Look for one that has a golden color; the more golden top to bottom, the more even the flavor. The leaves on top should be green and firm and the pineapple should be firm, but yield slightly to a little pressure. The aroma coming from the base of the fruit should be sweet. If you detect a vinegary odor and/or the pineapple is very soft, it’s overripe.

Step-by-Step Instructions on How to Peel and Cut a Pineapple

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Place the pineapple on a cutting board on its side. Slice off the top and the bottom. Reserve the top to use as decoration on a fruit platter.

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Stand the pineapple up and slice down the sides with a sharp knife all the way around. Look at the first cut to make sure you’re slicing thick enough to remove the eyes. Remove remaining eyes with a paring knife.

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Slice the pineapple into quarters lengthwise and then remove the hard cord slicing straight down each quarter.

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To dice the pineapple, cut each quarter into thin slices lengthwise and cut the slices into thin strips.

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Turn and cut the strips into a dice.

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A whole pineapple makes about four cups diced pineapple.

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To cut bit-size pieces for a fruit platter, cut each quarter in half lengthwise and slice across.

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See our recipe for Grilled Shrimp Bites with Pineapple Salsa.

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