Learn how to cut a pineapple so you get to enjoy the golden tropical fruit at the peak of pineapple season! Follow Grandma’s easy step-by-step instructions to get perfectly cut wedges with no waste. They’re terrific as a healthy snack, for soups or a homemade vegetable stock.
Eat the fruit fresh as is or dip it in some homemade Muối Ớt (Chili Salt) or Nước Mắm Đường (Sweet Fish Sauce)!
A childhood wonder
As a child, it was MAGIC seeing Grandma turn a fruit that was so spiky and so rough into beautifully cut wedges. I always knew that I would make it my goal to learn how to cut a pineapple like her, so this weekend, I turned that goal into a reality.
And now I get to share it all with you!
You’ll get to learn all the steps for cutting pineapples into golden bite-sized gems. They’re fantastic any time of the day and incredibly refreshing straight out of the fridge.
I still remember the best time to eat them as a child – right after a hot day of school. When I’d see a container of cold pineapples knowing that Grandma had cut them all up, it’d be the most amazing snack!
These days, I can appreciate the fruit for all its glory. Experiencing sweet, sour, crunch and juice exploding in my mouth makes every slice worth it!
How to pick a pineapple
At fruit markets, you can find pineapples with their crown (the spiky green part) still in tact or with it already removed. Both will work when learning how to cut a pineapple, so long as you keep the following techniques in mind:
- Feel. Ripe pineapples will be firm to touch when you squeeze them, but will also give a little. The softer they are, the more ripe. At home, we generally like to have them on the firmer side.
- Color. If the pineapple is orange, it’s one the riper side. Green ones are still unripe. However, if you don’t plan to eat it right away, you can buy the greener ones and leave them to ripen at home until you’re ready to eat them.
- Smell. When you put your nose close to it and give the surface a sniff, it should smell pleasantly sweet and fragrant, much like you would expect for a tropical fruit.
Why this step-by-step guide works
- Cutting in a diagonal pattern ensures the fruit’s brown circles are removed with no waste.
- Trimming off a second layer means you’re left with most of the tropical fruit to enjoy.
- Removing the top and base early on saves you the step of cutting them off one by one when the fruit has been quartered.
Steps to cutting the fruit
Lay the pineapple on its side and slice off the crown (the spiky green part) from the body of the fruit.
Stand the pineapple upright and trim the outer skin off from the top down until you have only the brown circles left.
At this point, the circles are fairly large, so trim off another thin layer until the circles are smaller or almost gone.
Lay the fruit back on its side and cut the hard brown base off. Repeat this step with the top.
Hold the pineapple at an angle so it’s laying close to the chopping board. Hold it tightly with your non-cutting hand. Look for a pattern where the circles are running in a diagonal line.
With your other hand, create a ‘V’ cut by cutting into of one of diagonal lines just below the circles. Depending on the size of your knife, you would be cutting a length of about 2-3 circles.
Finish off the ‘V’ cut but cutting into of one of diagonal lines just above the circles. Both cuts should have met at the base of the V. Remove the part in the middle where the circles are.
Repeat the steps for making the ‘V’ cuts until all the diagonals have been cut.
Rinse the fruit with cool water to clean the surface.
Stand the fruit upright and cut it into quarters from the top down.
Lay each quarter on their side and cut them into smaller pieces following the diagonal lines.
Serve fresh as is!
FAQ
When pineapples are overly ripe, they may start turning brown on the inside. We simply cut them off and enjoy the rest of the yellow parts.
If kept in a sealed container, you can have it refrigerated for up to 3 days. Ideally, eat the fruit as soon as it’s cut so it’s enjoyed fresh.
Certainly! Once cut, just put the pieces in a freezer-safe bag or container and store them in the freezer. They’ll be great to eat frozen or to blend into a shake like people do with durian.
Tips for the best results
- Use a sharp long knife. Ideally, opt for one with a wider width as well so it will not only slice well, but be sturdy enough to not bend as it cuts.
- Buy ripe and firm pineapples. If they’re too soft, they get mushy and ooze juice as you cut. Unless you like eating it that way, going for firmer pineapples will give more crunch and make them easier to prepare.
- Use a wooden surface. Make sure you use a surface that’s slightly rough so the fruit doesn’t slip as it gets cut.
What to serve it with
- Get things started by frying up some crunchy Chả Giò (Vietnamese Spring Rolls).
- Keep it fresh with a serving of Beef Salad (Bò Xào Xà Lách Xoong), Bánh Khọt (Mini Savory Pancakes) and a side of Đồ Chua (Pickled Carrot and Daikon).
- Accompany everything with a classic Vietnamese Dipping Sauce (Nước Mắm).
- Pennywort Drink (Nước Rau Má) and Vietnamese Sour Soup (Canh Chua) are great ways to end the banquet!
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How To Cut A Pineapple
Equipment
- sharp knife
- chopping board (wooden or one with a rougher surface)
Ingredients
- 1 pineapple (or as many as you like)
Instructions
- Lay the pineapple on its side and slice off the crown (the spiky green part) from the body of the fruit.
- Stand the pineapple upright and trim the outer skin off from the top down until you have only the brown circles left.
- At this point, the circles are fairly large, so trim off another thin layer until the circles are smaller or almost gone.
- Lay the fruit back on its side and cut the hard brown base off. Repeat this step with the top.
- Hold the pineapple at an angle so it's laying close to the chopping board. Hold it tightly with your non-cutting hand. Look for a pattern where the circles are running in a diagonal line.
- With your other hand, create a 'V' cut by cutting into of one of diagonal lines just below the circles. Depending on the size of your knife, you would be cutting a length of about 2-3 circles.
- Finish off the 'V' cut but cutting into of one of diagonal lines just above the circles. Both cuts should have met at the base of the V. Remove the part in the middle where the circles are.
- Repeat the steps for making the 'V' cuts until all the diagonals have been cut.
- Rinse the fruit with cool water to clean the surface.
- Stand the fruit upright and cut it into quarters from the top down.
- Lay each quarter on their side and cut them into smaller pieces following the diagonal lines.
- Serve fresh as is!
Notes
- Use a sharp long knife. Ideally, opt for one with a wider width as well so it will not only slice well, but be sturdy enough to not bend as it cuts.
- Buy ripe and firm pineapples. If they're too soft, they get mushy and ooze juice as you cut. Unless you like eating it that way, going for firmer pineapples will give more crunch and make them easier to prepare.
- Use a wooden surface. Make sure you use a surface that's slightly rough so the fruit doesn't slip as it gets cut.
- To choose ripe pineapples, look for orange ones that are firm when squeezed but with a little give. You can even give them a sniff for a fruity fragrance.
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