Pineapple Recipe

Select and clean

Choose a ripe pineapple: it should have a sweet fragrance at the base, slightly soft give when pressed, and green to golden skin. Rinse the exterior under cold running water to remove dirt or residue; pat dry with a clean towel.

Stabilize and trim

Place the pineapple on a stable cutting board. Using a large, sharp chef's knife, slice off the top crown about 1/2 inch (1–1.5 cm) below the leaves and trim the bottom so the pineapple stands upright (about 1/2 inch).

Remove the skin

Stand the pineapple upright. Starting at the top, cut downward following the curve of the fruit to remove the skin in strips about 1/4–1/2 inch thick, removing the eyes (brown spots) as you go. Rotate and repeat until all skin is removed. If eyes remain, remove them with the tip of the knife or a small paring knife.

Core and cut

Options: For rings—lay the pineapple on its side and slice into 1/2-inch (1–1.5 cm) thick rounds, then remove the core from each round with a 1/2-inch round cookie cutter or a small knife. For wedges—stand upright and cut the pineapple in half lengthwise, then into quarters; slice out the triangular core from each quarter and cut flesh into 1/2–1-inch slices or bite-size pieces. For chunks—after removing skin and both ends, cut into quarters lengthwise, remove core, then slice into 1-inch cubes.

Prevent browning and store

Place cut pineapple in a bowl. If you won't serve immediately, sprinkle 1 cup cold water over the pieces and cover with plastic wrap or a tight lid to retain moisture and reduce oxidation for up to 24 hours in the refrigerator. Drain before serving.

Brighten and sweeten

Toss the cut pineapple with 1 tablespoon fresh lime juice, 1 teaspoon granulated sugar or honey, and a pinch of sea salt to enhance sweetness and flavor balance. Adjust sugar/honey to taste if your pineapple is very tart or very sweet.

Garnish and serve

Transfer pineapple to a serving bowl or platter. Sprinkle with chopped fresh mint if desired. Serve chilled or at room temperature as a snack, dessert, or component in fruit salads, salsas, or savory dishes.

Grilling note (optional)

For a quick caramelized variation, brush rings or chunks lightly with oil, grill on medium-high heat 2–3 minutes per side until grill marks appear and sugars caramelize. Serve warm with a squeeze of lime.