How to Cut a Pineapple

 In Knife Skills, Teach Me to Cook

It might be tempting to snag that container of pre-cut pineapple from the store, but you’re spending double the money. Not to mention that cut pineapple goes bad a lot faster so you’re either looking at a short shelf life or preservatives.

Really cutting a pineapple is a fast process, let me show you!

Off with his head! Get rid of the awkward, yet lovely leaves sticking out like my hair in the morning.

Cut off the other end. This is gonna give you a nice, stable surface to use so the pineapple doesn’t roll away.

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Set that sucker on the nice flat surface and cut one, smooth strip of peel off from the top to the bottom.

Repeat this all the way around the pineapple and DON’T worry about the little brown prickles left behind!

Once you’ve circled the pineapple, go back in and remove any leftover peel and cut out the bigger brown bits. You can also use a small measuring spoon to scoop out the hard little brown parts, but don’t go crazy, just go for the giant ones.

Next, you want to clear your board, throw away the peel. You should be able to see a ring in the middle of the pineapple that is the core. Go a little further out than the ring and cut straight down through the pineapple.

Rotate the pineapple and repeat until all you have left is the core. Then throw the core away.

Now lay all the pineapple pieces flat side down. Cut them into strips.

Then cut the strips in half or keep cutting them until you have a dice!

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