Description
An easy, fast, low-mess way to cut a pineapple into chunks! Use in fruit salad, marinades, or dice it up small for salsas. Or, freeze for later use in smoothies!
Ingredients
Scale
- 1 fresh pineapple
Instructions
- Cut off the ends. Slice off the top and bottom of the pineapple (removing about a half-inch of pineapple, including the fronds on the top).
- Peel the pineapple. Standing the pineapple upright, slice downwards to remove the skin in strips. There might be some residual dark eyes left behind, which you can either leave or remove with a paring knife. Discard the skin.
- Slice lengthwise. Slice the pineapple down the middle lengthwise, then slice each half lengthwise once more for four long pieces.
- Remove the core. Stand each piece up on the cutting board and slice off the core (the tough part that was right in the center of the pineapple), and discard.
- Slice lengthwise again. Slice each fourth in half lengthwise again to create eight long, core-free strips.
- Slice crosswise into pieces. Cut each pineapple strip crosswise into as many chunks as you'd like.
Notes
- Store: To store freshly cut-up pineapple, put the pineapple chunks in an airtight container and store it in the fridge for up to a week. You might be able to push it a couple days longer, but usually the pineapple becomes less appealing to me when it's been sitting for a long time (which is rarely, because usually it gets gobbled up!).
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Fruit, sides
- Method: Peel & dice
- Cuisine: All
Nutrition
- Serving Size: 1 cup pineapple chunks
- Calories: 83
- Sugar: 16.3 g
- Sodium: 1.7 mg
- Fat: 0.2 g
- Saturated Fat: 0 g
- Carbohydrates: 21.6 g
- Fiber: 2.3 g
- Protein: 0.9 g
- Cholesterol: 0 mg
