How to Perfectly Pick and Peel a Pineapple

Most pineapples in the store are 2-4 days away from being ready to eat. Have you ever cut into one that had a white flesh? Then, upon a tasteless bite, you were mentally transported to a crowded smorgasbord (buffet) of the 1980's instead of going on that mental vacation to a beach in Hawaii. Hopefully you won't experience such disappointment again. Today is Christmas Eve. Mele Kalikimaka!

Not sure where I learned to properly choose a pineapple, but I think it may have been during my time in West Africa. I do know that I ate 1 pineapple a day for the first month that I lived in Cote d'Ivoire. After 1 month, I didn't grow tired of them, but some very painful ulcers in my mouth prevented me from continuing my regimen of a pineapple a day. In the city where I lived, the pineapple vendors would push a wheel barrow-like contraption around filled with ripe pineapples. For a small fee, maybe 10 cents, they would peel a pineapple in 10 seconds with a dull machete and managed to keep their extremities intact. It was quite entertaining to someone that didn't have a TV or regular access to the Internet.

My method doesn't involve a machete and your own hand/eye/knife coordination will determine if you keep your extremities attached, but I hope it helps you perfectly pick and peel a pineapple.

The pineapple should have some brownish and yellow tones between the diamonds. If it is dark green between the diamond pattern, it is not ready. Also try this: Put one hand under the base of the pineapple. With the other hand, gently tug the innermost leaf from the top (spikey part). If it releases easily, it is ripe and ready to eat. Now the fun begins.

Cut the top part off and keep as a garnish or discard. Pick a place at the top and cut from top to bottom. Rotate and repeat 7-9 times.

Go back and do any necessary touchup work.

It's looking nice.


Turn on the side and cut slices 3/4-1" thick.


Cut the slices in half.

Change the knife from a large carving knife to a pairing knife. With the knife at 180 degrees, gently cut out the core. You may need to flip the 1/2 slice over and cut again.


Core is removed and you have a nice rounded shape.

Slices are stacked and ready to be arranged or eaten.


If you don't use all of your pineapple, put it on a cookie sheet lined with wax paper and freeze it for 12 hours. Remove and put in a Ziploc. Pull out only as much as needed.

I've used frozen pineapple pieces in smoothies and on homemade pizza-Hawaiian Style of course.