Step by Step How to Cut and Peel a Pineapple

The pineapple is one of those fruits everybody loves but plenty of people avoid buying whole because it looks complicated to peel and cut. The truth is that once you understand the process, it’s actually pretty simple!

What Is a Pineapple?

The pineapple (Ananas comosus) is a tropical fruit native to South America, now grown all over the world, with Costa Rica, the Philippines and Brazil among the biggest producers. In Brazil it’s called abacaxi, in English speaking countries it’s pineapple, but it’s exactly the same fruit. The pineapples from the Azores Portugal, by the way, are considered some of the best in the world, grown in greenhouses on the island of São Miguel with a sweetness and depth of flavor that’s hard to beat (i know I’m always selling my country hehehe).

The fruit has a thick, spiky skin, a crown of stiff leaves on top and a fibrous “core” running through the center. The flesh is juicy, very aromatic and has that perfect balance between sweet and tangy that makes it so versatile, in both sweet and savory dishes.

How to Pick a Good Pineapple

Before we get to the peeling, the most important part is choosing one. A pineapple that’s green on the outside isn’t necessarily unripe on the inside, but there are a few simple tricks so you don’t get it wrong.

First, and most important, use your nose. A ripe pineapple has a sweet, unmistakable smell at the base. If it smells like nothing, or smells fermented, move on.

Second, pick it up. The heavier it feels for its size, the juicier it will be on the inside.

Third, try pulling one of the leaves from the center of the crown. If it comes out easily, the pineapple is ripe (or has just passed its peak).

Finally, the skin should have yellow/green tones starting from the base, and the “eyes” (the little scales on the skin) should look rounded and nicely spaced out, follow these and you will always get a nice juicy pineapple!

What You Need to Peel and Cut

To peel a pineapple you only need three or four things:

• A ripe pineapple (of course)
• A large, very sharp knife (the sharper, the better)
• A sturdy cutting board
• And optionally, a small, sharp paring knife to remove the eyes

How to Cut and Peel a Pineapple Step by Step

1. Cut Off the Crown and the Base
Lay the pineapple on its side on the cutting board and slice off the top with the crown of leaves, about an inch below the base of the leaves to make sure you get it all. Then flip it around and slice off the bottom the same way, taking as little as possible so you don’t waste any of the good flesh.

2. Stand the Pineapple Upright
With both ends cut off, the pineapple now sits flat and steady on the board, which makes the next step much safer and easier to control. No more rolling around, no more nervous knife work! Then cut the center of the fruit, from the top to the bottom it has a fibrous round center that you need to cut out.

3. Peel It Vertically
Following the rounded shape of the pineapple, run the knife from top to bottom to slice off strips of skin. The trick here is not to try to take it all off in one go. It’s better to make thinner cuts and repeat, following the natural curve of the fruit. Cut about a quarter inch deep so you remove all of the skin and most of the shallower eyes along with it.

4. Remove the Eyes
Once the skin is off, you’ll notice some “eyes” are still scattered around, those hard, dark spots that didn’t come off with the first cut. The best method is to take advantage of the fact that the eyes are arranged in natural diagonal lines. With your small paring knife, make angled “V” cuts along those diagonals, working from top to bottom. This way you remove several eyes at once with far less waste than picking them out one by one. Of course, if you don’t mind a bit of patience, you can also just dig them out one at a time, it works too, it just takes longer.

5. Cut the Pineapple However You Like
With the pineapple peeled and the eyes gone, all that’s left is cutting it to taste. You can make rings, cut it into quarters and slice, or go for chunks, depending on what you need. If you cut it into quarters, you’ll see the core clearly on the inner edge of each piece, that firmer, more fibrous part. You can trim it off with a simple diagonal cut, or leave it in if the pineapple is young and fresh, since in those the core is a lot more tender.

Tips and Tricks for Cutting and Using Pineapple

• Store It Upside Down – If your pineapple isn’t fully ripe yet, let it rest upside down (crown on the bottom) for a few hours before cutting. The sugar tends to concentrate at the base of the fruit, and this helps spread it more evenly through the flesh.
• A Good Knife Makes All the Difference – A pineapple is a fibrous fruit, so a dull knife will crush the flesh instead of cutting it. Always use a good, sharp knife.
• Don’t Throw Away the Peel – Pineapple peels make a really tasty, digestive tea. Just simmer the peels in water with a cinnamon stick and a little fresh ginger. It’s a fantastic drink, hot or iced.
• Make Use of the Core – The core is tougher and more fibrous but completely edible. Cut into small pieces, it works great in smoothies and juices.. It’s not very pleasant to eat on its own and it doesn’t have much aroma, but blended into a liquid you won’t notice it at all. You can also toss it in with the peels for that tea.
• Store Cut Pineapple Properly – Peeled and cut pineapple keeps well for about 3 to 5 days in the refrigerator, in a sealed container with a little of its own juice so it doesn’t dry out or brown.
• Fresh Pineapple and Gelatin Don’t Get Along – Here’s something interesting, fresh pineapple contains an enzyme called bromelain, which keeps gelatin from setting. It’s also why your tongue might tingle a little after eating a lot of pineapple, the fruit is literally breaking down protein (a little bit of your tongue included, but don’t worry, it grows back in the case of the tongue). If you want to use pineapple in a gelatin dessert, you either need canned pineapple or you have to blanch the fresh pieces in boiling water for about a minute first. ;D
• Freeze the Leftovers – Can’t finish it all? Spread the chunks on a baking sheet, freeze them, then move them to a bag. They’re perfect for smoothies, or just as a cold snack on a hot day.

And there you have it! Mo more excuses to avoid buying a whole pineapple! It’s a thousand times better than anything from a can, and in no time you’ll have a delicious pile of fresh pineapple to eat on its own or use in your favorite desserts. See you next time!:)