How to Cut and Store a Pineapple

When slicing, place your Pineapple on a platter so you can capture the juice, which you may drink, add to a marinade, or use to store the cut fruit (if squeezed, the skin will yield more juice). Fresh Pineapple contains an enzyme that can tenderize meat (commercial processors wear gloves when cutting the fruit). This enzyme also prevents gelatin from setting, so cook Pineapple before adding to a gelatin mold.

Simple cutting: Twist off the crown of leaves. With a sturdy knife, cut the fruit in half lengthwise, and then cut each piece lengthwise again. Slice the core from each quarter: it's good for munching or you may use it to stir iced tea or cold fruit drinks as the Hawaiians do. Use a long, thin kitchen knife to cut the skin from each quarter. Cut the flesh into wedges or chunks.

Pineapple rings: Cut the Pineapple horizontally into slices of the desired thickness. Slice off the skin. Use a small round cutter to remove the core from each slice.

Pineapple boats: Leave the crown of leaves on the fruit. With a sturdy knife, cut the Pineapple in half lengthwise. Carefully cut or scoop the flesh from the skin. Cut the flesh into chunks to use as you wish. For a festive serving presentation, fill the shell with fruit, vegetables, or a salad.

Storing: Refrigerate whole Pineapples, tightly wrapped in plastic, for 2-4 days. Place cut-up Pineapple and its juice in an airtight container; refrigerate for 5-7 days. Cut-up Pineapple may be frozen in its juice, but some flavor will be sacrificed. To maximize the flavor, allow chilled Pineapple to reach room temperature before serving.