Learn how to prepare a pineapple the easy way with our short video that shows how to get the most fruit, with minimum waste and no woody bits.
It’s so much better value to buy a whole pineapple than it is to pick up prepared pineapple chunks, plus it means the fruit hasn’t been treated to keep it for longer and it means you get the most nutrients.
Pineapples are available all year round but they won’t continue to ripen once they have been picked, so take a look when you are choosing one. A ripe pineapple should feel heavy and smell strongly of pineapple. If you pick out a leaf, it should come away easily. Store it at room temperature and it will keep for at least three days.
Pineapple benefits include that it’s a great source of vitamin C and can help digestion because it contains bromelain, which also tenderises meat – that’s why it works so well in marinades or cooked with onions, with lovely caramelised results.
To prepare a pineapple, you’ll need a sharp knife and a chopping board. Trim off both ends, then stand it up and use your knife – which should be very sharp – to remove the tough skin from top to bottom, working your way round the fruit. Make sure you cut enough away to remove any woody bits, which you will be able to spot by their distinctive brown marks, dotted all over the pineapple.
Turn the pineapple on its side and slice it about 1-2cm thick if you’re going to eat it with a knife and fork.
If you’d prefer to get wedges, such as for a fruit salad, slice through the middle instead and then in half again lengthways to remove the woody core. Then slice the remaining pieces into wedges.