By Timothy Hales | Updated: October 17, 2021
Pineapple is a tropical fruit that is low in calories. 81 per cup of pineapple chunks to be exact. It is also good to boost the immune system with its antioxidants, enzymes, and vitamins. In this guide, I go into the details of How to cut a pineapple.
The pineapple is part of the bromeliad family. It is actually many berries that have been fused together around the core. Each scale represents one berry. Its name comes from how the fruit looks like a pinecone on the outside.
When choosing a pineapple from the store, your nose is your best tool. Smell the bottom (the butt) of the pineapple. The pineapple should have a strong, sweet smell like pineapple juice. If it smells fermented, then the fruit is overripe. If the fruit does not have a smell, then it is not ripe. Pineapples are harvested when they are fully ripped. If it is not ripe when harvested, it will ripen very little. The pineapple should have fresh green leaves which can be easily removed when fully ripe. The skin will have a green or yellow-gold color.
Table of Contents
- What you need
- How to cut a pineapple
- Tips
- Substitutes for pineapple
- How to store pineapple
- Pineapple Recipies
What you need
- Chef Knife
- Paring Knife
- Cutting Board
- Pineapple
In the demonstration below I use the Mercer Culinary Genesis Chef Knife, the Mercer Culinary Genesis Paring Knife, and the Greener Chef Bamboo Cutting Board.
How to cut a pineapple
Step 1 – Remove the top of the pineapple.
Start by laying the pineapple on its side and cutting the top off. Remove about 1 inch from the top. Be sure not to cut too much of as to not lose some of the fruit.
Step 2 – Cut bottom of pineapple off.
Turn the pineapple around to the bottom. Remove about 1″ from the bottom. This will give you a steady base as you remove the scales from the sides.
Step 3 – Carve scales off of the sides.
Stand the pineapple up on its end. Begin carving the scales off of the sides. Depending upon the shape of the pineapple, you may curve your cut to minimalize the loss of the fruit.
Step 4 – Use a paring knife to remove the remaining eyes of the skin.
Use a pairing knife to remove the eyes of the pineapple and any extra skin that may remain. If you removed a thicker portion of the skin in step 3, then you may have fewer eyes to remove.
If there are a large number of eyes to remove, you can use the paring knife to cut the eyes out by making diagonal cuts. 
Step 5 – Cut pineapple down the middle
Stand the pineapple back up and cut it down the middle making two equal pieces.
Step 6 – Cut pineapple halves into quarters.
Lay the pineapple halves down lengthwise and cut them it into quarters. 
Step 7 – Cut pineapple core off.
Stand each pineapple quarter up and cut the core off. Be sure to remove the entire core. Leaving part of the core will make each pineapple chunk have a hard spot.
Step 8 – Cut pineapple quarters into smaller strips.
Cut each pineapple quarter into smaller strips lengthwise. The side of the strips will depend on how big of pineapple chunks you want.
Step 9 – Cut pineapple into chunks.
Group two or three of the pineapple strips and cut into chunks of the desired size.
Tips
- Choose a pineapple that has a golden-yellow color at the base and more green as you get to the top.
- Remove pineapple eyes by cutting diagonal strips along the edge. The eye line up in perfect diagonal lines.
Substitutes for pineapple
- Papaya
- Guava
- Mango
Orange juice and grapefruit juice can be substituted for pineapple juice.
How to store pineapple
Cut Pineapple
Put cut pineapple in a sealable container and place in the refrigerator. Cut pineapple will last 2-4 days in the refrigerator.
Spread cut pineapple chunks on a cookie sheet and place into freezer. Once frozen, put frozen pineapple in a sealable container. This will prevent the pineapple from freezing together. You may freeze them together without freezing first if you plan to use the pineapple in a recipe that does not require them to remain separate. Store up to 6 months.