How to Cut a Pineapple

CookingEasy5:095 steps

By ShowMeStepByStepPublished April 28, 2026Updated May 10, 2026

A whole pineapple looks intimidating - spiky skin, dense fibrous core, awkward shape. But it's the same five-cut process every time. Once you've done it twice, the whole job takes about five minutes.

Bob from Home Cook Basics walks through the canonical method: trim top and bottom flat, cut the skin off in strips following the curve, quarter through the core, then slice the core off each wedge. What you're left with is clean chunks ready for fruit salad, skewers, or eating straight off the cutting board.

You'll need a sharp chef's knife, a cutting board, and an optional paring knife for stragglers. Best done over a board with a juice groove since pineapples leak.

Step-by-Step Guide

Step 1: Cut off the leafy top

0:55

Lay the pineapple on its side on a stable cutting board. Cut off the green leafy crown about a half inch below where the leaves meet the fruit.

You'll lose a tiny bit of edible flesh but you gain a flat surface that makes everything else easier. Toss the crown into the compost or save it to plant.

Tip

If you want to grow a pineapple plant, twist (don't cut) the crown off, peel away the bottom leaves to expose 1-2 inches of stem, and put it in water until roots form.

Products used in this step

Chef's KnifeView product

Cutting BoardView product

Step 2: Cut off the bottom

1:20

Slice off another half inch from the bottom of the pineapple. Now both ends are flat.

The pineapple should stand upright on the cutting board without wobbling - that's the whole point of the trim. If it's still tippy, take another thin slice off whichever end is uneven.

Step 3: Slice off the skin in strips

1:50

Stand the pineapple up. Run your knife from top to bottom along the curve of the fruit, cutting off the spiky skin in long strips. Cut deep enough that the brown 'eyes' come off with the skin.

Work all the way around. If you end up with a few stragglers (eyes still visible after one pass), use a paring knife to dig those out individually rather than shaving more flesh off.

Tip

Pineapple is acidic enough to irritate skin if you handle the flesh too long. Rinse your hands when you're done if you feel any tingling.

Products used in this step

Chef's KnifeView product

Paring KnifeView product

Step 4: Cut in half through the core, then quarter

3:30

Cut the pineapple in half lengthwise straight down through the middle. Cut each half in half again to get four quarters.

Look at the inside edge of each quarter. The fibrous core runs down the center as a long triangular wedge that's lighter colored than the surrounding flesh. That's what you'll cut off next.

Tip

The core is edible but tough and stringy. Save it for blending into smoothies or juicing if you don't want to throw it away.

Step 5: Slice off the core, then dice into chunks

4:25

Lay each quarter flat-side down. Run your knife along the inside edge to slice the triangular core off in one strip. Discard the core.

Stack a couple of cored quarters on top of each other and cut crosswise into chunks. Adjust thickness for what you need - 1-inch for fruit salad, 1/2-inch for skewers, 2-inch for grilling.

Products used in this step

Chef's KnifeView product

Cutting BoardView product

Products Used

Chef's KnifeView Cutting BoardView Paring KnifeView

❖ The Recipe

How to Cut a Pineapple

Serves

Yields about 4 cups chunks

Prep

5 min

Cook

0 min

Total

5 min

Ingredients

3 items

1 wholeripe pineapple
1sharp chef's knife

1, stablecutting board

Nutrition

estimated · per serving

Calories: 80kcal
Protein: 1g
Fat: 0g
Carbs: 21g
Fiber: 2g
Sugar: 16g

Method

1
Step 1: Cut off the leafy top. Lay the pineapple on its side on a stable cutting board.
2
Step 2: Cut off the bottom. Slice off another half inch from the bottom of the pineapple.
3
Step 3: Slice off the skin in strips. Stand the pineapple up.
4
Step 4: Cut in half through the core, then quarter. Cut the pineapple in half lengthwise straight down through the middle.
5
Step 5: Slice off the core, then dice into chunks. Lay each quarter flat-side down.

Your Guide

Home Cook Basics

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