If there’s one thing I look forward to all summer, it’s fresh pineapple. I eat it like candy—sweet, juicy, and far better than canned. Once you taste a ripe pineapple, canned just isn’t the same.
A few months ago I demonstrated how to cut a pineapple on Utah’s lifestyle show Studio5. Here’s a clear, step-by-step photo guide so you can do it at home too.
Start by slicing off the top (crown) and the bottom so the pineapple has flat ends. Discard the scraps.
Stand the pineapple upright on one of the flat ends. With a sharp knife, shave away the skin by sawing back and forth, following the fruit’s curve. Try to remove just the skin without wasting fruit.
Trim as close to the “eyes” as you can while preserving the flesh. The goal is to remove the tough outer layer but keep as much juicy fruit as possible.
If any eyes remain, remove them with a small knife or a vegetable peeler by scooping them out in shallow V-shaped cuts.
Next, cut the pineapple into quarters lengthwise around the central core. Remove and discard the tough core from each quarter.
Take each quarter and lay the flat side down. Slice each piece in half crosswise if needed, then cut into roughly 1-inch-wide strips. From those strips, cut 1-inch chunks for bite-sized pieces.
Repeat with the remaining quarters. For pieces without a perfectly flat end, take extra care: begin the cut slowly, stabilize each half around the knife, and keep your fingers clear of the blade. Move deliberately and precisely for safety.
Once all quarters are cut into strips and then chunks, you’ll have a bowl full of fresh pineapple ready to eat, grill, or use in recipes.
Voila! It’s easier than it looks, and the reward is perfectly sweet, juicy pineapple.
Now you know how to cut a pineapple. Save or pin these images and share the tip with friends so everyone can enjoy fresh pineapple this summer.
