Seido Skills 101: How To Slice A Pineapple With Ease
Canned pineapple is convenient, but nothing compares to the taste of a freshly cut pineapple. It works well in fruit salad. It can balance vegetal flavors in a smoothie or be grilled lightly for concentrated flavors. As always, you can use it to start a fight with friends and family over whether it belongs on pizza or not. However, you might be hesitant to pick up the prickly beast because you don't know how best to cut it. Fortunately, with the right tools from Seido Knives and a little knowledge, you can conquer this tropical treasure.
Elevate Your Pineapple Cutting Game With Seido Knives!
HOW TO TELL IF A PINEAPPLE IS RIP
Knowing how to cut this fruit can be wasted knowledge if you don't first learn when a pineapple is ready to cut. Color is a good indicator. It should have a fair amount of yellow from top to bottom but still have a little bit of green. If the pineapple has a darker orange or brown hue, it may be overripe or even fermented.
TOOLS NEEDED
You're going to need the right tools to cut your pineapple. A sharp knife is crucial for the cutting, and you also need a cutting board as a working space, such as our Gourmet Acacia, End Grain Cutting Board. Have plenty of paper towels on hand, too.
CHEF'S KNIFE/PARING KNIFE
The best way to slice a pineapple is with a sharp blade, and your kitchen should have a good paring and chef's knife, such as our Gyuto Executive Chef Knife. Paring knives typically have sharp blades that are several inches long. It should be comfortable in your hand for precision control and balance. You might also like the chef's knife in our Moretsuna Japanese Knife Set.
CUTTING BOARD
Even if you know how to clean pineapple from the outside surface, it's going to get juicy once you start working. A cutting board with a juice groove has a moat that keeps the juice from spilling over onto your counter. The right cutting board has sufficient size, a nonslip grip, and cleanability.
PAPER TOWELS
Good paper towels have certain physical properties and should be within easy reach when cutting a pineapple into chunks. They're also good for keeping your knives dry and clean. Look for paper towels that are thick, absorbent, soft, and strong.
HOW TO SLICE A PINEAPPLE
Cutting a ripe pineapple should only take 10 minutes, but you'll get 4 cups of the fruit. You can cut it into rings or chunks, but the first three steps are always the same for either result.
STEP 1: CUT THE TOP AND BOTTOM
Lay out your clean cutting board, and put the pineapple on its side on top of it. Hold the fruit steady, and slice a quarter-inch into the rind to remove the top and bottom. Be careful to leave as much flesh as possible on each end. You'll want a larger knife for this part, like one from our Japanese Master Chef Knife Set, 5-Pieces.
STEP 2: REMOVING THE RIND
Stand the pineapple up and hold it steady. Start from the top as you slice a quarter-inch inside the rind while following the fruit's curve. Turn as needed, and keep repeating shape cuts until you get all the peel off the pineapple.
STEP 3: REMOVE REMAINING SPIKES
Your pineapple should be cylindrical now, but use your paring knife to slice off any remaining spikes. Do so gently, and look for lingering rind patches, dark spots, or eyes.
STEP 4: CHOOSE YOUR PINEAPPLE CUT
Skip to step 4a if you want pineapple rings, or head to 4b for chunks.
STEP 4A: HOW TO CUT PINEAPPLE RINGS
For rings, turn the pineapple on its side and start slicing circles. One-quarter to one-third of an inch is common for cake recipes. Use a small paring knife or a round cookie cutter to remove the core.
STEP 4B: HOW TO CUT INTO CHUNKS
Put the pineapple on its side and cut it in half, lengthwise. Cut each half in half again, lengthwise. Now, you can cut the core off each quarter. You can continue cutting each quarter into smaller strips, then slice to create chunks.
HOW TO STORE PINEAPPLE
A whole pineapple can sit on your counter for a few days, but it sours more each day. Store it in the fridge for up to five days. Pineapple slices last three days in airtight containers in your fridge, and they last three months in your freezer.
BONUS TIPS
The peak season for pineapples is March until July. Buying a dedicated coring tool helps if you plan on slicing many pineapples; it's also easier and safer than "coring hacks" you might see on social media. The core, rind, and spikes aren't edible, but you can use them for tepache, a fermented Mexican drink.
SAVOR AND ENJOY!
We hope our tutorial gives you the confidence to explore the delights a fresh pineapple can bring. Now that you know the easiest way to cut a pineapple and have the right tools, you're good to go.
