How-To: Cut a Pineapple

Nothing beats a whole fresh pineapple. The fragrance and flavour of unprocessed fruit simply can't be beat. Sure, this gorgeous spiky fruit looks intimidating but with a couple of good knives, cutting board and these handy tips, you'll never buy tidbits again!

1. Create a steady cutting surface.

Using a large sharp knife, cut off the top and bottom off your pineapple. This creates a flat, steady surface for slicing and dicing. Cut in generously as the top and bottom are fibrous and woody—the good stuff is in the middle. 

2. Time to trim.

Grab a cutting board and stand the pineapple up on one of it's newly cut flat edges. Thinly slice off the scaly skin. Don't cut too deeply. Remove the spiky black pineapple "eyes" with a sharp paring knife

3. Core work. 

Time to remove the core. Using your chef knife, but the pineapple in half down the centre. Then cut each half in half again. Now that you've quartered your pineapple, you should be able to see the tough bits of the core. Remove the fibrous stuff and you're good to go. Now you can slice or dice to your preferred size. Cut pineapple can be stored in the fridge an airtight container for 3-4 days or frozen for 6 months. Allow pineapple to return to room temperature before eating for maximum flavour enjoyment.