How to Cut a Pineapple
Break down a whole pineapple into clean spears and chunks with a flat, steady base, less waste, and no wobbling knife.
A Flat Base Beats a Sharp Knife
Most pineapple accidents happen because the fruit is round and the knife is chasing it across the board — people try to peel it whole while it rolls. The other common problem is waste: carving deep to chase the little brown eyes can throw away a third of the fruit.
Cut the top and bottom off first so the pineapple stands on its own, then work down the sides in flat strokes. A stable pineapple that cannot roll is what makes every cut after it easy and safe.
Ripe Cuts Easier
A ripe pineapple smells sweet at the base and gives slightly when pressed; a rock-hard one with no smell will fight the knife and taste sour.
Slice Off Both Ends
Take about half an inch off the top and bottom so you have two flat faces and the fruit stands upright without rolling.
Skip The Deep Gouge
Peel just deep enough to remove the rind, then cut the leftover eyes out in diagonal V-shaped grooves instead of carving craters all over the fruit.
Core Is Optional
The center core is edible but tough and fibrous, so quarter the pineapple lengthwise and slice the pale strip off each wedge before cutting spears or chunks.
The method
- 1
Set up a stable board
Put a damp paper towel under your cutting board so it cannot slide. Use a long, sharp chef's knife — a short serrated knife will get stuck partway through.
- 2
Cut off the top and bottom
Lay the pineapple on its side and slice off the leafy crown and the base, about half an inch in from each end. Now stand it upright on the flat bottom.
- 3
Peel down the sides
Follow the curve of the fruit from top to bottom, cutting away strips of rind about a quarter inch thick. Rotate and repeat all the way around.
- 4
Remove the eyes
Look for the brown eyes spiraling in diagonal rows. Make two shallow angled cuts along each row and lift out a narrow V-shaped strip.
- 5
Quarter and core
Stand the peeled pineapple up and cut it in half, then in half again. Lay each quarter on its side and slice off the pale, firm strip of core along the inside edge.
- 6
Cut spears or chunks
Leave the quarters whole for spears, or cut each one lengthwise and then crosswise for bite-sized chunks. Store in an airtight container in the fridge.
Show what you know
Three quick questions — see if you would cut it the same way.
Question 1 of 3
Your pineapple keeps rolling while you try to peel it. What is the fix?
Put it to work
Breaking down a whole pineapple is the whole setup here — the chunks go into the fried rice and the hollowed shell becomes the serving bowl, all in 15 minutes.
★ dinner
dinnerPineapple Shrimp Fried Rice
This shrimp fried rice gets a sweet twist with fresh pineapple chunks added in and served in a pineapple bowl. Cut the flesh from the fresh pineapple and use it in the rice. Then use the hollowed out pineapple as a serving vessel.
Sheila MartinezIngredients
- 1 1 whole pineapple halved
- 1/2 cup Chopped fresh pineapple
- 2 Eggs
- 1/4 cup Canola oil
- 4-6 Green onions
- 1 lb Shrimp
- 1/3 cup Frozen peas & carrots
- 6-8 cloves Garlic minced
- 1 tsp Ginger grated
- 2-3 tbsp Soy sauce
- 1 tbsp Fish sauce
- 3 cups Chilled cooked white rice
Instructions
- 1Remove the pulp and core from the pineapple halves to make a bowl, reserving the edible pulp and discarding the core. Dice 1/2 cup of pineapple and set aside.
- 2Separate the yolk and whites from the eggs. Save the whites for later. Add the yolks to the chilled white rice and stir well to coat rice with egg yolks. Set aside.
- 3Prepare the vegetables by slicing the green onions into small pieces, separating the bottom halves from the upper, greener halves. The upper portions will be used for garnish. Mince garlic cloves and grate a thumb-sized piece of ginger.
- 4Have all ingredients ready to go because the cooking process is done quickly. Heat a wok or large skillet with a tablespoon of oil over high heat. Once the oil is shimmering and hot, add green onions and stir-fry until slightly soft and fragrant. Add thawed shrimp and stir-fry until heated through. Remove shrimp and onion mixture from the heat and add another tablespoon of oil to the pan.
- 5Once the oil has heated, add half of the green onion tops, ginger, and garlic and stir-fry briefly. Add the rice and continue stirring until mixed and heated through. Make a well in the center of the rice and add a tablespoon of oil. Add the egg whites to the well and fry the eggs. Once they are opaque, mix them into the rice. Add the peas & carrots while continuing to stir-fry. Lastly, stir in the diced pineapple and add the shrimp mixture back in. Sprinkle in soy sauce and fish sauce and stir to coat all grains of rice.
- 6Serve the rice in the prepared pineapple bowls (there will be extra rice). Garnish with the green onion tops. (optional...drizzle with sriracha)
P.S. Pepper keeps the recipe, the timings and your own notes in one place — so the next time you cook it, you're not starting from a search box.
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