How to Cut a Pineapple (4 Easy Ways, Step by Step)

To cut a pineapple, slice off the crown and the base, stand it upright, trim the rind off in strips from top to bottom, then quarter the fruit and cut out the core. That works every time, and takes about five minutes once you have done it twice. Below are four ways to cut a pineapple, how to core one, how to tell it is ripe enough to cut and how to store the pieces. If you want to grow your own, our pineapple plant guide shows how.

Before you cut: is it ripe enough?

Check the fruit first, because a pineapple that is not ready will not improve much on the board. These are the cues extension sources give:

A ripe pineapple also feels heavy for its size and gives very slightly when you press it. Avoid fruit with soft, wet spots, mold or a sour, fermented smell. Our guide on how to tell if a pineapple is ripe goes through the cues in more detail.

What you need

• A large, sharp chef’s knife. A dull knife slips on the rind.
• A stable cutting board. Put a damp towel under it to stop it sliding.
• A bowl for the fruit, and one for the scraps.
• Optional: a pineapple corer, an apple corer or a round cutter for rings.

Rinse and dry the skin before you start. Handle the crown carefully: CRFG says pineapple leaves generally bear spines, and the rind is rough.

Method 1: peel and chunk (the classic)

This is the method most cooks use, and the one to learn first.

1. Cut off the crown and the base. Lay the pineapple on its side. Slice off the leafy top and a thin slice from the bottom, so the fruit stands steady on a flat surface.
2. Stand it up and peel. Hold the fruit upright and slice the rind off in vertical strips, following the curve of the fruit. Cut deep enough to remove the rind and most of the eyes, but not so deep that you waste flesh.
3. Remove any eyes that are left. Cut shallow diagonal grooves in a spiral around the fruit to take out the rows of brown-tipped eyes, or dig out single ones with the tip of a knife or a vegetable peeler.
4. Quarter lengthwise. Cut the peeled fruit in half from top to bottom, then cut each half in half again.
5. Cut out the core. Lay each quarter on its side and slice off the strip of pale, fibrous core along the inner edge.
6. Slice into pieces. Cut each quarter into long strips, then across into chunks.

Method 2: rings

Rings are the shape for grilling, and they look good on a plate.

1. Cut off the crown and the base, and peel the fruit as in Method 1.
2. Lay the fruit on its side and cut across it into slices about 1/2 inch (1.3 cm) thick.
3. Punch the core out of each slice with a round cutter or an apple corer. A small, sharp knife also works: cut a small circle around the center.
4. Lift the rings out and pat them dry.

If you do not have a corer, you can instead cut the whole fruit lengthwise into quarters first, remove the core as in Method 1, and then slice crosswise. You get half-moons rather than rings, and it is faster.

Method 3: spears and wedges, with the rind on

This is the quickest way to cut a pineapple for a party, because you skip the peeling.

1. Cut the pineapple in half lengthwise through the crown, so each half keeps a tuft of leaves.
2. Cut each half in half again, to give four wedges.
3. Slice the core off each wedge, along the inner edge.
4. Run the knife between the flesh and the rind, along the whole length of the wedge, to loosen it.
5. Cut the flesh across into bite-sized slices, and leave them sitting on the rind. Guests can pull them off with a toothpick.

Method 4: the pineapple boat

A boat doubles as a serving bowl, so it suits a fruit salad or a rice dish.

1. Cut the pineapple in half lengthwise through the crown.
2. Run a knife around the inside of each half, about 1/2 inch from the rind, and then make crisscross cuts through the flesh.
3. Scoop the flesh out with a large spoon, and cut the core out of the pieces.
4. Fill the empty shell with the chunks, or with a salad, and serve it in the shell.

How to core a pineapple

The core is the pale, firm center running from the crown to the base. It is edible, but fibrous and tough, so most people cut it out. There are three ways to do it.

• Quarter and trim: cut the fruit into quarters lengthwise, then slice a strip off the inner edge of each. No special tool is needed.
• A round cutter or an apple corer: use it on rings and push straight through the center.
• A pineapple corer: a tool that twists down through the whole fruit and removes the core and the rind in one go. It is quick if you cut a lot of pineapple.

Which method should you use?

Storing a pineapple

• Before cutting: UF/IFAS says complete ripening may be allowed at room temperature, 78–82°F (26–28°C), before refrigeration. CRFG says fruit should be stored at 45°F or above, for no longer than 4 to 6 weeks.
• After cutting: keep the pieces in an airtight container in the refrigerator, and use them within a few days. Collect the juice from the board, too.
• To keep longer: spread dry chunks on a tray, freeze them, then pack them in a freezer bag.

What to do with the pineapple

Eat it fresh, grill rings, toss chunks into salads, salsas and rice, blend it into smoothies or serve it with yogurt. The core and the rind trimmings can go into the compost, or you can simmer them in water for a quick pineapple drink.

Don’t throw away the crown

Before you compost the top, remember that it is the planting material most home gardeners use (CRFG). Twist it off, strip the lower leaves and plant it. Our guide on how to plant a pineapple top covers every step.

Cutting tips

• Use a sharp knife. A dull blade slips on the rind and is more dangerous.
• Cut thick rind rather than thin. You lose a little flesh, but you also lose the eyes.
• Cut over a board with a groove. It catches the juice.

Eat what you grow

A pineapple grown at home is a slow project, but the crown from a store-bought fruit starts it for free. Start with our pineapple plant guide, and for another fruit with a plant you can grow, try the banana plant guide.