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
Ingredient

Pineapple

Article Image
Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

What is it?

Fresh pineapple’s tropical aroma and spunky acidity are wonderful winter pick-me-ups. Two common varieties are Golden Ripe and Hawaiian Jet. Golden Ripes should have a overall golden hue; intensely sweet they’re best for eating plain and in blender drinks. Hawaiian Jets have a greenish cast even when ripe; they’re not as sweet, tend to keep longer, and are best for grilling or using in cooked desserts.

The sweet-tart flavor of pineapple works beautifully alongside a wide range of companion flavors and ingredients. Some of our favorites are butter, coconut, rum, vanilla, ginger, mint, tea, cream cheese, almonds, hazelnuts, banana, and white chocolate.

Note: Fresh pineapple is obviously a world apart from canned, but do use canned or cooked in recipes containing gelatin: raw pineapple contains an enzyme that counteracts gelatin’s firming action.

How to choose:

There are a few ways to tell if a pineapple is ready to eat. Sniff it: A ripe one has a sweet fragrance with no hint of fermentation (if you do detect a fermenty odor, move along to the next pineapple). Squeeze it: If it’s rock hard, it’s probably unripe. If there’s a little bit of give, the pineapple is probably nice and ripe. Always pass on fruit with soft spots. Another clue: A juicy pineapple will feel heavy for its size, but do check to make sure that juice isn’t leaking through the bottom, indicating that the fruit is breaking down. Color isn’t necessarily an indicator of ripeness. Also, The brighter and greener the leaves, the fresher the pineapple will be. Don’t worry about rind color or tugging on a leaf to test for ripeness; both are unreliable indicators of maturity and are influenced by variety.

How to prep:

 

To trim a pineapple

How to trim a pineapple 1 How to trim a pineapple 2 How to trim a pineapple 3
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. With a paring knife, cut around and remove any remaining eyes. Quarter the pineapple lengthwise, trim the core from each quarter, and slice according to recipe instructions.

There are a few things to consider when cooking with pineapple. When roasting pineapple taste the fruit first. If it’s especially sweet, you may want to use a bit less sugar. Also, pineapple is quite juicy, so when you’re using fresh chunks in a baking recipe, it’s a good idea to drain them in a strainer and then set them on a few layers of paper towels.

How to store:

A ripe pineapple will keep for up to three days at room temperature. It may soften and its rind color may change a bit, but its sweetness and flavor will remain the same. For best flavor, stash your pineapple in the fridge until you’re ready to eat it. For slightly longer storage, wrap a whole pineapple in plastic and refrigerate it for up to five days.

    Recipes

  • Recipe

    Thai Watercress and Steak Salad

    A bright, tangy, fruity Thai dressing enhances the peppery bite of raw watercress. If you happen to have some leftover grilled steak, feel free to substitute it here.

  • Recipe

    Spicy Thai Chicken and Pineapple Soup

    This bright, fragrant soup is just the thing to take the chill off a cold winter night. The sweetness of pineapple meets the heat of chile for a flavor duel…

  • Recipe

    Roasted Carrots and Pineapple with Warm Brown Butter Sage Vinaigrette

    In this lovely vegetable side dish, a brown-butter dressing brings warm, nutty notes to sweet roasted pineapple and carrots.

  • Recipe

    Pumpkin Pineapple Mousse Pie

    Give traditional pumpkin pie a sweet, tropical twist with the addition of crushed pineapple and pineapple juice.

  • Recipe

    Fire and Ice Chili

    Not for the faint of tongue. This chili packs heat and flavor.

  • Recipe

    Islas Flotantes

    In this tropical rendition of the classic French dessert île flottante (floating island), meringues are poached in a mixture of coconut milk and puréed fruit, instead of the traditional custard.

  • Moveable Feast

    Maui Mule

    This twist on the classic Moscow Mule cocktail (lime, vodka, and ginger beer) incorporates that Hawaiian staple, pineapple.

  • Moveable Feast

    Smoking Mai Tai

    This cocktail is infused with the smoky flavor of applewood with the help of The Smoking Gun and calls for you to make your own falernum. Alternatively, you can buy pre-made…

  • Moveable Feast

    Pineapple and Thai Basil Salsa

    This spicy but sublime salsa goes well with fried or tempura fish, or raw salmon or tuna. Canned pineapple can easily be substituted for fresh.

  • Moveable Feast

    Grilled Shrimp, Hibachi-Style with Fruit Salad

    If you can’t find Asian pears or fresh papaya, substitute any firm pear of choice, or use mango. You can also substitute canned pineapple for the fresh.

Comments

Leave a Comment

Comments

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.

Video

View All

Season 4 Extras

Durham, North Carolina (412)

From rooftop to rain in North Carolina, Moveable Feast host Pete Evans is joined by the Lantern restaurant co-founders and siblings Andrea & Brendan Reusing to create an amazing local…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks