How to Cut a Pineapple

Do you avoid buying whole pineapples because they look too scary to prep? If so, you’re missing out on the best prices and freshness, as well as a megadose of vitamin C and manganese. Years ago, my mother-in-law taught me to clean and core one, the way she’d been taught by her mother. I’ve seen other techniques (and of course, I own a pineapple coring gadget), but I prefer to follow the family tutorial for pineapple chunks.

Lay the pineapple on it’s side on a large cutting board. Cut the top off, exposing the inner fruit. Do the same on the bottom side, creating a flat base. Stand the pineapple up and slice vertically down the middle. Cut each half in half again, creating four equal columns.

Next, stand the first piece up and slice away the scaly outer layer in vertical strips. Then turn it around so the inner core can be cut away. (The core was quartered when you divided the sections.) Each piece now has a triangle of core left to be eliminated. It is harder and slightly lighter in color, so it’s easy to identify. Then slice the four sections into bite size pieces, storing in a covered bowl or ziplock bag.

Note: If you prefer whole pineapple slices, simply cut the top and bottom off, strip the outer layer, slice horizontally, and core each piece as needed. In a bind, I use a spice jar lid like a cookie cutter to eliminate the core.

The whole process should take less than 5 minutes. Trust me, it’s time well spent. Think  yogurt, granola, and pineapple for breakfast. Pineapple with your turkey and swiss sandwich for lunch. Cashew chicken stir fry with pineapple for dinner. I think you get the delicious, juicy, wholesome picture!