11 Pineapple Cutting Methods, Tried And Ranked

We are nearing the end of peak pineapple season, and if your grocery stores are anything like ours, they have bins overflowing with the tropical fruit at this time of year. Not that seasons matter much when it comes to pineapples. They are available year round in most locations and are typically sweet and juicy. Despite the spiky looking rind and full crown sprouting from the top, pineapples are surprisingly easy to slice. We tested 11 techniques we found on the internet from food bloggers, influencers, caterers, and chefs to find the best way to prepare the fruit. 

We learned there is more than one way to slice a pineapple. Some methods worked better for us than others, but many of them seemed like perfectly good ways to slice a pineapple. We ranked the slicing methods using a holistic scale that included how easy the method was, how appealing the sliced fruit looked, and how much of the fruit was wasted. We skewed the scales toward practicality rather than decorative, since we spend more time eating at home than decorating a Vegas buffet bar. That said, we included some impressive presentations and learned a few new tricks for the brunch table. 

This is one of the techniques that looks nifty when it scrolls across your feed in a short clip, but has flaws when you try it out. It was our least favorite slicing method of the 11 we attempted. The presentation is striking and unique. A half pineapple is served face down with its rind attached. There are checkerboard cuts through the rind, and you can grab the rind to lift out a cubed pineapple stick. The issue is that the slicing technique completely disregards the chewy core. With any sticks pulled from the center of the fruit, you are forced to either chew through the tough core or find utensils to cut it free.

According to the directions in the Pinterest video, you start by slicing the two ends off the pineapple and discarding them. Then, make a vertical slice down the center of the fruit. Lay it on a cutting board, with the rind facing up, and make diagonal slices at ½-inch intervals for the length of the pineapple. Rotate it, and do it again to create a checkerboard pattern.

The checkerboard slicing was easier to pull off than we expected, and the pineapple sticks pulled out from the rind nicely. While the presentation was unique, we couldn't get over the fact it ignored the core. All in all, this was the least effective method we found for slicing a pineapple. There were other techniques that provided equally impressive presentations and also discarded the core.

These pineapple flowers were our second least-favorite slicing method. It was easily the most labor intensive, and the results did not reward the time investment. In the YouTube video we followed, the rings came out with an attractive pinwheel design that resembled a flower. Ours looked more like gears from an old truck. Additionally, this method failed to discard the core of the pineapple. 

For this method, you peel the tough rind of pineapple away from the fruit in thin strips using shallow cuts so that the rind is removed but the eyes (the little dots on the outer layer of the fruit) are still visible. Once the pineapple rind (which you could use to make tepache) is removed, the eyes provide a visual guide for making the diagonal spiral cuts. Make an angled slice along both sides of the eyes and then lift the eyes out in a long, wedge-shaped ribbon and discard them. Once the eyes are removed, the fruit can be sliced into rings that, ostensibly, have an attractive flower-like trim.

The spiral slicing method of removing eyes is a popular technique. It's possible that our ineptitude led to a harsh rating on the cut, but we found the process tedious enough that we weren't motivated to get better at it. There were other methods that delivered attractive pieces of fruit with much less effort (and didn't ignore the core).

This was another technique that called for making a spiral cut to remove the eyes from the pineapple. Again, we found that process to be labor intensive without providing enough bang for the buck. Outside of the spiral cut, this was a practical slicing method that yielded long logs of pineapple. Typically, we opt for bite-sized pieces of fruit, but these large planks were perfect for throwing on a grill. Anyone looking for a tasty side to grill with some Trader Joe's pre-marinated meats at a late-summer barbecue might consider using this technique (minus the spiral slicing) to add pineapple to the menu.

The technique for slicing these logs is the same as the previous method up to the point where the whole pineapple is cut with spiral rings. At that point, make a vertical slice down the center of the fruit to cut it in half. Then cut each of those halves in half to quarter the fruit. There is a small strip of core attached to the point of each quarter that can be easily removed with a thin cut. Finally, each of the quarters is cut in half another time resulting in eight large wedges of pineapple.

The fact that this method is in this position on the list speaks to the quality of techniques we tried. This is a fun, whimsical way to serve pineapple that will liven up any brunch table — especially if it's paired with a revolutionary brunch cocktail. The drawback is that it was more complicated than some of the other methods we tested and the vertical bowl was nice when it was full, but tricky to navigate when it emptied.

To make the bowl, slice the top and bottom off the pineapple and set them aside (via YouTube). Then, push a knife all the way through the exposed flesh and slice around the edge of the fruit to remove it in a large block. Quarter the pineapple with vertical cuts, and cut the points of each quarter off to remove the core. Cut the quarters in half, and then make thin horizontal cuts along each one to create bite-sized wedges of pineapple that will go back in the rind once it is reassembled.

The crown of the pineapple worked as the lid for the bowl, but the bottom needed to be re-attached using toothpicks. Once the pineapple was put back together, it was filled with the wedges and ready for serving. The standing pineapple was deep for a bowl, but if you are willing to sacrifice practicality for whimsy, it might be worth it. However, we discovered methods that don't require sacrifice.

We are approaching the portion of the rankings where some techniques are separated by how you plan to use the pineapple. For example, if you are making a Hawaiian burger, there probably isn't a better way to slice pineapple than into thin rings. However, in our testing, it took more effort than some of the other methods, and we didn't find the rings of fruit as attractive as some of the other presentations. We used a knife and a cookie cutter, but if pineapple rings are your go-to shape, we suggest you learn how to use a pineapple corer. Using this kitchen tool would eliminate the extra labor and create more uniform slices of fruit.

To cut rings, cut the top and bottom off the pineapple and stand it upright on a cutting board. Peel the rind away by slicing long strips of rind from top to bottom following the curve of the fruit. You want to cut deep enough to remove the eyes without taking too much of the flesh. If the cuts are too thin, you can whittle off the eyes or remove them with a vegetable peeler. Once it is peeled, lay the pineapple on its side and cut it in horizontal slices to the preferred thickness. Use a cookie cutter to remove the core from each ring. While the rings didn't rank higher on our preferred methods, they are great options for grilling pineapple slices and can liven up a summer cookout.

This simple pineapple bowl was our favorite technique for a decorative flourish (via Pinterest). The striking presentation was easy to execute, and even a novice could achieve quality results. Not only did the bowl look great, but none of the fruit was wasted either, making it both practical and pretty. Additionally, this bowl was shallower than the standing pineapple we filled with tiny wedges and that made it easier to manage without getting sticky pineapple on your hands.

To make the bowl, we sliced a pineapple in half vertically. We used a large butcher knife for this since we wanted a clean slice through the pineapple and the crown. Despite the spiny exterior, the pineapple was surprisingly tender and halved easily. Working with half of the fruit, we separated the edges from the rind by slicing around the perimeter. Then, we made a few crosshatch cuts in the fruit and scooped the flesh out with a spoon like a giant avocado.

It only took a few minutes to create a pineapple bowl that was ready to jazz up the table. While cubing the fruit and putting it back in the rind is one option, there are several others. It's great for serving pineapple fried rice, and also a popular option for chicken salad. For a fun and easy way to decorate the table, we recommend a pineapple bowl.

This method was an easy way to cut and serve pineapple that gets a thumbs up from us. While the serving boats were unnecessary, they added decorative flair to the presentation that we appreciated. Another aspect that will appeal to some people is that the whole pineapple is quartered before the tough rind and core are tackled. Working with the smaller chunks can be less intimidating than working with the full pineapple.

Per Pinterest, start by twisting the crown off the top of the pineapple and then slicing it in half vertically. Slice each of those pieces in half so that you are left with four large wedges of pineapple with the rind attached. Stand the wedge on end and slice the core off the tip of the pineapple. Then, use the knife to cut the fruit away from the rind. Cut into roughly ½-inch wedges and place them back on the rind for serving.

We liked that the method was simple enough to be completed in a few minutes, and the presentation was appetizing. The wedges were tasty, and the boats elevated the dish without going over the top. It's a fun way to bring a touch of decoration without committing to the full-on drama of setting a pineapple bowl on the table.

To be honest, we were suspicious of this technique when we encountered it on Instagram. It looked like one of those "hacks" you find on the internet that make it easy to transform a pineapple into dainty hearts in 30 seconds but are really the product of an all-day photo shoot. To be fair, the slicing technique in the video didn't work IRL, but it only required simple adjustments. We didn't get influencer-style results, but did just well enough that we have a fair level of confidence we'll pull it off when we try again. 

We started by slicing an oval off the face of the pineapple to open a "window" to the fruit. Then we made a deep cut along the edge of the rind. In the video, they stuck a fork in the fruit and lifted out a perfect oval. We tried that, and it didn't work because the back was still attached. Instead, we sliced an oval into the back side and cut the fruit free so it came out in one large block. We cut that block in half and laid the cut part on the cutting board. We sliced a strip from each piece of fruit to remove the core and arranged the discarded pieces as a stage to hold the hearts in the pineapple boat. We shaped the remaining pieces of fruit to resemble hearts, and then cut them into slices and arrange them in the pineapple bowl.

Most of the techniques we tested called for separating the fruit from the rind, but this method leaves the rind attached so it can be eaten as a finger food. It was our favorite rind-intact method that we tested, and we found it was a quick way to cut and serve the fruit for a crowd. It's perfect for an outdoor pool party, barbecue, or any other time you don't want to mess around with plates and utensils.

To make the wedges, twist the crown off the top of the pineapple and quarter it lengthwise (just like we did for the pineapple boat with wedges). Cut the core off the tip of the point of the wedge, and then place the pineapple on the cutting board with the rind facing up. Slice into about ½-inch thick wedges and repeat with the other three pieces.

Pineapple is already a summer fruit, but this presentation made it feel extra-summery to us. Maybe it's that the wedges were reminiscent of the way we are used to seeing watermelon served, or maybe it's that the contrast between the rind and fruit added more color to the serving. Of the 11 methods we tested, we thought this was the best way to slice pineapple as a finger food.

This method came in second in our rankings and has a lot of positives to offer. What made the preparation unique was that the pineapple was cut into wedges before the rind was removed. Then, the precise cut of separating fruit from was done one wedge at a time rather than tackling the full fruit. We found it gave us the most control and was the simplest way to cut a ripe pineapple into tiny cubes without it turning mushy. 

Start by cutting the top and bottom off the pineapple and slicing it into vertical wedges — like a tall pizza (via Pinterest). Then, set a wedge rind side down on the cutting board and make downward slices at ¼-inch intervals all the way to the rind. Lay the fruit flat on the cutting board and slice off the tip of the wedge that contains the core. Then, make long slices at quarter inch intervals from the tip of the fruit to the rind to form small cubes of pineapple.

We enjoyed this method of slicing pineapple. We found that laying the wedges of fruit flat on the cutting board took some of the guesswork out of how deep to cut between the rind and the fruit. It was an easy way to make cubes of appetizing pineapple and the best way to ensure none of the fruit was wasted. It's an effective way of slicing pineapple when precision matters, and was our silver medal choice. 

While there were virtues to many of the previous methods, we found that peeling the pineapple and slicing hunks of fruit off the core was the easiest and most effective way for us to slice a pineapple. We're not the only ones who think so either; the technique is nearly identical to Ree Drummond's pineapple cutting hack. Not only was the pineapple easy to slice, it also came out in uniform cubes that we thought looked appetizing without decorative embellishments.

To slice it, cut the top and bottom off the pineapple and peel the rind with long cuts that follow the curve of the fruit. Once the pineapple is peeled, make a downward slice on each side of the core as if you were cutting a tic-tac-toe board. The fruit falls away in juicy chinks and the core is encased in an elongated rectangle that can be discarded.

We decided this was the best method for us because it was the quickest way to get rid of the core and rind while preserving the most fruit. The chunks of fruit were easy to slice, and we found the uniformity of the cubes aesthetically pleasing. Some of the other methods we tested provided dramatic presentations that we'll use on special occasions, but for an everyday peeling and serving of pineapple, we found this to be the way to go.