How to Prep a Pineapple

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By The Paula Deen Test Kitchen

Have you ever eyed a pineapple in the produce section but were discouraged from buying it because you just didn’t know how to prep it? Follow our how to and you’ll be snacking on fresh cubed pineapple in no time!

imageStep 1: Lay the pineapple on its side on a cutting board.


imageStep 2: Using a chef’s knife, slice off a 1/2 inch chunk off the bottom of the pineapple.

imageStep 3: Flip the pineapple over and slice off the top right below the green leafy top. (Paula will actually keep the top after she cuts it off to garnish a big platter of fruit salad.)

imageStep 4: Set the pineapple upright on it’s newly leveled bottom. Begin slicing off the rind of the pineapple by following its slight curve. Repeat all the way around the pineapple.


imageStep 5: Use a spoon or melon baller to remove the “eyes” that the knife may have missed.

imageStep 6: Cut around the fibrous core that runs up the center of the pineapple. You will make 4 separate slices.

imageStep 7: Cutting around the core will leave you with 4 large sections of pineapple. Discard the core and chop the sweet fragrant flesh of the pineapple.

Now put your skills to good use and whip up a batch of pineapple salsa for your next barbecue!

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Reader Comments:

54321

I recently purchased a pineapple corer/spiral slicing tool. Works so well with minimum effort, and very little pineapple is wasted. We have found fresh pineapples on sale for as little as $1.00 ea. Takes away any impulse you may have to ever buy canned pineapple again!

By katie on July 25, 2012

54321

Thank you for showing how to cut up a pineapple. You are supper.

By Betty Duke. on July 13, 2012

54321

I always set my pineapple upside down over night before i cut it. I cut mine the same as you.The pineapple are shipped upright and all the jucie is at the bottom. I found out that by turning it over it is a lot jucier. Sonny

By Sonny on July 12, 2012

54321

Thank you for these instructions for preparing pineapple. I did it once and ended up throwing it all away. I'd now like to try it again one day.

By laura darsey on July 12, 2012

54321

Looks easy!!!

By danniel on July 12, 2012

54321

Love, love, love fresh pineapple and historically would use basically this method shown to clean a pineapple; however, I am now a widow and live alone so one pineapple lasts for a few days. To increase the shelf life of the fresh pineapple, I have a new procedure: Wash the pineapple really well and shake dry (I noticed ya'll did not refer to washing the pineapple before processing); cut off 1/4 of bottom of pineapple and clean for immediate use. Set the remainder of the whole pineapple in a soup bowl or a shallow bowl and leave in fridge. The next day, slice off another serving, returning balance of pineapple to fridge; repeat until you have used the entire pineapple. The pineapple will stay fresh for up to a week. I always use the top in a centerpiece or a fruit platter. My mother would set the top in a sandy mixture and frequently the top would begin to grow roots!

By Ann S. McCrickard on July 12, 2012

54321

This is not the way the Hawaiian folks do it. They twist off the top... Cut the pineapple down the middle. Then using a curved knife, they cut the pineapple in half and then in quarters (don't have to peel it that way. Then they cut out the core and then they cut the pineapple out of the core much as you would cut cantalope. Then they slice it while it is still laying losely in the skin. They then bring the knife from end to end which cuts each slice in half and then just slide it off into a bowl! So easy...it takes about 10 minutes to complete the job. Much easier!

By Sylvia Williamson on July 12, 2012

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hi! wink i was wondering if you could share the recipe for the chiken/grape salad-the one that is pictured on the croissant above? thanks! wink sandra
Sandra Neuheimer-Huller in Chicken Salad: A Southern Staple on April 19, 2014 at 10:37 am

Where do I buy these magazines
in A Basketful of Traditions on April 19, 2014 at 8:22 am

I WISH I COULD COOK. COULD I COME WORK FOR JUST ROOM AND BOARD AT YOUR NEW RESTURAUNT IN PIGEON FORGE FOR THE SUMMER? I WENT TO COLLEGE NOT FAR FROM THERE - HIWASSEE COLLEGE. YOU WOULDN'T HAVE TO PAY ME, I WOULD WORK FOR FREE JUST FOR THE EXPERIENCE. TAMMY LEVAN 19 SPENCER WAY KINGS PARK, NY 11754 HAPPY EASTER! CHRIST IS RISEN!
TAMMY L LEVAN in A Basketful of Traditions on April 19, 2014 at 4:31 am

Hi Bubbles, You have some great tips. Can't wait to read your other blogs! Please give Aunt Peggy a big hug from me and here is one for you! (((HUGS))) See you in May!
Jaci Pardun in 10 Quick Household Tips on April 18, 2014 at 11:05 pm

Paula, I am glad to know that I am not the only person who makes Easter Baskets for their adult children and mail them across the United States. My Daughter lives in Long Beach, CA and I not only sent her a basket but her husband and my granddaughter Reese. We also buy special Russel Stover Bunnies for each child too. My husband has the list in his phone... Sara .. Cookies 'n Crème.... Sidney and Stephen.. Peanut Butter Etc. It one of my favorite things to do for my kids.. no matter how old they get. And passing it along to my Grandchildren. It's even more special to me knowing we share a family tradition. Blessings and Happy Easter!!
Sharon Cason-Card in A Basketful of Traditions on April 18, 2014 at 11:03 pm