For a quick and easy primer, watch my video How to Cut a Pineapple. Or, if you prefer the old-fashioned art of print, scroll down further and read my photo-packed tutorial. Pop Quiz Question: What continent is the pineapple originally from? (Find the answer at the end of this article.)
How to Cut a Pineapple — Video
How to Cut a Pineapple — Tutorial
1) Make sure the pineapple’s ripe. Three things to look for:
• Can you easily pull out a leaf from the crown?
• Is there a rich yellow-gold color spreading from the bottom up?
• Can you smell a sweet aroma when you sniff the base?
(TIP: Don’t be afraid to let your pineapples sit on the counter to ripen for two or three days before eating. Supposedly, they don’t ripen after being picked, but I heartily disagree.)
3) Then, skin that puppy. Just a quarter-inch or so deep. Don’t get fanatic about eliminating every last bit of the eyes. You can leave bits and pieces behind and you will never ever taste them or even be aware of them.*
10) If it will take you more than a day to eat the pineapple chunks you’ve cut, then don’t slice into chunks the remaining second half. Stow it in the fridge. Pre-prep by cutting it into quarters and coring, then wrap each quarter in plastic wrap.
*NOTE: The sweetest part of the pineapple hugs the outer edges, so don’t cut off more skin than you absolutely need to. Plus, obviously, you’ll waste less fruit. There’s a whole alternate approach to cutting a pineapple where you slice minimal skin and then turn the pineapple on its side and remove the eyes with long diagonal slices. If you really want to maximize your return, you’re welcome to try it. But me? I haven’t got the time!
Answer: South America