How to Cut a Whole Pineapple

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How to Cut a Whole Pineapple

Cutting a whole pineapple can seem daunting at first, but with the right techniques, it becomes a simple task. Whether you're preparing a fresh snack, adding a tropical touch to your dishes, or simply enjoying the sweet and tangy flavor of the fruit, knowing How to Cut a Whole Pineapple efficiently is a convenient skill. In this guide, we'll walk you through two popular methods, so you can choose the best method!

Prep Time10

Total Time10

Course: Breakfast, Dessert, Snack

Cuisine: Asian, Carribean

Diet: Low Calorie, Low Fat, Vegan, Vegetarian

Servings:

Calories: 113kcal

Author: Irina

Equipment

Ingredients

1 Whole Pineapple

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Instructions

Option One:

Lay the pineapple horizontally on a cutting board and slice off the green spiky top (aka the "crown") using a large chef's knife - start slicing from about ½ inch from the crown. Then slice off about ½ inch from the base end of the pineapple. You can now place the pineapple in an upright position.
Hold the pineapple in place with one hand and, holding the knife in your other hand, cut down the skin of the pineapple by slicing it along the edge of the peel, from top to bottom, following the arc shape of the pineapple, so as not to cut too much of the actual fruit, just the peel.
When the skin of the pineapple is peeled, you will notice rough brown spots, referred to as "eyes". They can be cut out by slicing a "v" around them, using a slightly smaller knife.
Lay the pineapple horizontally, or keep it in an upright position, and slice the pineapple in half lengthwise, through the middle of the core. The core is tougher to cut than the fruit, so use the same sharp chef's knife.
Using the same knife, or a slightly smaller sharp knife, cut a v-shaped wedge along the length of both sides of the core, or simply cut around the core, lengthwise.
Cut the pineapple into bite-sized chunks or spears.

Option Two:

Lay the pineapple horizontally on a cutting board and slice off the green spiky top (aka the "crown") using a large chef's knife - start slicing from about ½ inch from the crown. Then slice off about ½ inch from the base end of the pineapple. You can now place the pineapple in an upright position.
Cut the pineapple in half lengthwise, then cut each half lengthwise again, creating four quarters.
Stand each quarter upright or lay the quarter down on a cutting board and slice off the hard core from each piece.
Take one quarter at a time and make vertical slices along the length of the pineapple quarter, without cutting through the skin. The slices should be as wide as you prefer (usually about ½ inch).
Hold the pineapple quarter in one hand and use the knife to slide between the flesh and the skin, starting at one end. Gently move the knife along the skin to separate the slices from the skin, keeping the skin intact. Once separated, the pineapple slices will fall away from the skin.

Notes

Before you start, ensure your pineapple is ripe. Look for a consistent golden-yellow color, a sweet aroma, and leaves that easily pull out from the crown.

Use a sharp Chef's knife to make cutting easier and safer.

Pineapple juice can be sticky, so lay a damp paper towel under your cutting board to prevent slipping and to make clean-up easier.

Nutrition