Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

How to Prep a Pineapple

Slice 1/2 inch off the top and bottom of the pineapple and rest it on a cut end.

Save to Recipe Box
Add Private Note
Saved Add to List

    Add to List

Add Recipe Note

Many stores sell trimmed and cored fresh pineapples. These are fine if you’re pressed for time, but you’ll get better flavor if you start with a whole pineapple. Trimming it isn’t difficult; just follow these steps:

Using a chef’s knife, slice 1/2 inch off the top and bottom of the pineapple and rest it on a cut end. Slice the rind off in strips, removing as many of the eyes as possible. How to Prep a Pineapple
With a paring knife, cut around and remove any remaining eyes.
How to Prep a Pineapple
Quarter the pineapple lengthwise, trim the core from each quarter, and slice according to recipe instructions. How to Prep a Pineapple

Read my article, Pure Gold for tips on picking perfectly ripe pineapples and to get some recipes that highlight this tropical gem.

Photos: Scott Phillips


Leave a Comment


Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All

Moveable Feast Logo

Season 4 Extras

Vercelli, Italy (510)

The home of Italy’s lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a…

View all Moveable Feast recipes and video extras


Follow Fine Cooking on your favorite social networks