How to Cut a Pineapple


  • Pineapple: Choose a ripe pineapple (sweet smell at the base, slightly soft to the touch).
  • Sharp Chef’s Knife: For cutting and coring.
  • Cutting Board: To protect your work surface.


Method 1 – Chunks

1. Trim the Top and Bottom

  • Lay the pineapple on its side.
  • Cut off the crown (leaves) and about half an inch from the top.
  • Do the same for the bottom of the pineapple.

2. Remove the Skin

  • Stand the pineapple upright.
  • Carefully slice down the sides, following the curve of the pineapple to remove the skin. Try to cut as shallowly as possible to keep the most fruit.

3. Remove the Eyes (optional)

  • The eyes run in diagonal lines. You can cut them out in V-shaped grooves for a cleaner look, but it’s not essential.

4. Slice and Core

  • Cut the pineapple in half lengthwise.
  • Cut each half lengthwise again to create quarters.
  • You’ll see a tough, pale yellow core in the center of each quarter. Cut it out at an angle.

5. Cut into Chunks

  • Slice each quarter crosswise into bite-sized chunks.

Method 2 – Spears

  • Follow steps 1-3 from “Chunks” instructions

1. Cut into Spears

  • Cut the pineapple in half lengthwise.
  • Cut each half lengthwise again into quarters.
  • Leave the core intact (it’s softer in ripe pineapples and edible).
  • Slice crosswise to make long spears.

Method 3 – Rings

  • Follow steps 1-3 from “Chunks” instructions

1. Cut into Rings

  • Lay the peeled pineapple on its side.
  • Cut crosswise into thick rings.

2. Remove the Core

  • Use a small round cookie cutter or paring knife to cut out the core from each ring.


  • If the pineapple isn’t fully ripe, it might be a bit tart. Sprinkle a little sugar on your cut pieces.
  • Leftover pineapple stores well in the fridge in an airtight container for a few days.
  • Save the scraps! You can blend the core and skin into smoothies, add them to homemade juices, or even use them to infuse water.

Enjoy your delicious, fresh pineapple!


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