How To Cut A Pineapple

Cut a pineapple in minutes with my simple guide! Learn how to make pineapple rings, chunks, or small diced fresh pineapple.

Prep Time 10

Total Time 10

Servings cups

Calories 113kcal

Slice off the top and about 1-inch from the bottom of the pineapple.
Stand the pineapple upright on one of the flat sides. Using a sharp knife, start at the top of the pineapple and cut down between the skin and the flesh to remove the skin from the pineapple. (It’s ok if some of the “eyes” or brown spots remain. Cutting closer to the skin saves the precious pineapple flesh!)
Remove the “eyes” with by cutting each out with a paring knife or scooping out with a small spoon.
To cut into rings: Turn the pineapple on its side and cut cross-wise into your desired thickness. Use a circular cutter, about 1-inch wide, to punch through the center and remove the tough core, if you like.
To dice: Stand the pineapple upright and cut the pineapple in half lengthwise through the core. Then cut each half in half lengthwise. Lay the quarters on their sides and cut out the core.
Dice into pieces according to their use. Larger pieces work well for fruit salad and kabobs. Smaller pieces work well for relishes and salsa.

How to store cut pineapple: Store cubed, sliced, or peeled pineapple in an airtight container in the refrigerator for 4 to 5 days. If, during this time, it starts to develop an alcohol-like smell, it's time to throw it out!