Pineapple Recipe

Wash and trim

Rinse the pineapple under cool running water to remove surface dirt. Pat dry with a clean towel.

Remove top and bottom

Place the pineapple upright on a cutting board. Using a sharp chef's knife, slice off the top crown about 1/2–1 inch (1.5–2.5 cm) below the leaves and slice off the bottom so the pineapple sits flat (about 1/2 inch).

Remove skin

Stand the pineapple on the flat bottom. Cut downward following the curve of the fruit to remove the skin in strips, cutting deep enough to remove the eyes but preserving as much flesh as possible. Rotate and repeat until all skin is removed.

Remove eyes (optional)

If many small eyes remain, remove them by cutting shallow V-shaped grooves diagonally along the spiral pattern to take out rows of eyes while keeping most of the flesh intact.

Core and slice (rounds or rings)

For rings: lay the pineapple on its side and slice into 1/2-inch (1.25 cm) thick rounds. Use a 1-inch round cookie cutter or a paring knife to remove the tough core from each round. For chunks: stand pineapple upright and cut into quarters lengthwise, then cut out the core from each quarter and slice the quarters into 1-inch (2.5 cm) chunks.

Arrange pineapple rounds, rings, or chunks on a platter or in a bowl for serving. Keep presentation simple if serving fresh.

Optional — lime & salt: Drizzle the fresh lime juice evenly over the pineapple and sprinkle with a pinch of flaky sea salt or regular sea salt to enhance sweetness. Toss gently to combine.

Optional — sweet & spicy: If you prefer extra sweetness, lightly drizzle honey or maple syrup over the fruit. For a kick, dust with chili powder or Tajín and toss gently.

Chill or serve: Serve immediately at room temperature or chill for 15–30 minutes for a cooler fruit. Store any unused pineapple in an airtight container in the refrigerator for up to 3–4 days.