A fresh pineapple may look intimidating at first glance, but when you learn how to cut a pineapple properly, it opens the door to endless sweet and fruity desserts and enticing meals. A fresh pineapple is covered by a sharp thorny foreboding skin that protects the sweet fruit inside. There is a simple technique for removing the skin and retrieving the sweet meat of a fresh pineapple.
To cut a pineapple, you will need:
- Fresh Pineapple
- Sharp Chef’s knife
- Vegetable peeler
- Sharp paring knife
- Choose a ripe pineapple. To determine if a pineapple is ripe, stand it upright and reach into the leaves on the top of the pineapple. Grab one leaf and try to pull it out. If it pulls out easily the pineapple is ripe.
- Chill the pineapple. Place the fresh pineapple upside (leaves pointing down) in the refrigerator for 30 minutes before cutting it. This encourages the sweetness inside the pineapple to flow to the top and throughout the pineapple.
- Removes the green leaves. Lay the pineapple on its side, grab the green leaves on the top, and twist them off with your hand.
- Cut the skin off the pineapple. Using a sharp chef’s knife, cut ¼ to ½ inch from both ends off the pineapple. Stand the pineapple up on either cut end. Slice off the skin from top to bottom. Rotate the pineapple and repeat until all the thorny skin has been cut off.
- Remove the eyes. Once the skin is removed, there will be a few areas where eyes and divots are present. Using the tip of a vegetable peeler, remove the eyes and divots.
- Slice the pineapple. Lay the pineapple on it side and cut one inch slices as if you were slicing a loaf of bread.
- Core the pineapple slices. Lay each pineapple slice flat on the cutting board. Using the tip of a sharp paring knife cut the tough center out of each slice. The pineapple is ready to be diced, chunked, or just eaten in whole rings.
- The leaves of a pineapple have sharp edges. When twisting off the green leaves, cover them with a dish towel before twisting them off to protect hands.
- Use care when working with a fresh pineapple to avoid the thorns and sharp edges cutting skin.
Betty Crocker, Betty Crocker Cooking Basics. 2008
Miller, Bryan, Cooking Basics for Dummies. Wiley Publishing 2011