How to skin and cut a whole pineapple How to skin and cut a whole pineapple

I’ve seen a lot of chefs on TV cutting off a thick chunk of the pineapple’s skin to remove the “eyes.” So wasteful. Those eyes are at least a quarter of an inch deep, there’s a lot of edible flesh between the eyes and, ergo, so much of the luscious flesh gets discarded with the skin.

Filipinos have a technique that is both frugal and creative. It’s not rocket science and does not even require any special tools nor fancy knife skills. Maybe it’s time for celebrity chefs to learn something that culinary schools don’t teach.

Here is my unofficially official sister-in-law (go figure), Laura, skinning and cutting a whole pineapple. Sam took the photos.

First of all, Laura says don’t cut off the leaves. That’s where you’ll hold the fruit to avoid touching the flesh with your bare hands. Very sanitary.

Start cutting off the skin from the top of the fruit to the bottom. Follow the natural curve of the fruit and cut as close to the skin as you can manage.

Turn the fruit around little by little as you cut the skin.

Hold the fruit at a 45-degree angle and make a diagonal slash about three quarters of an inch deep between the eyes. The slash should also be at an angle — like the left or right arm of a letter “V”.

Make another slash on the other side of the eyes, this time cutting toward the opposite direction. In effect, the first and second slashes should meet at the bottom forming a “V”.

The cut “V” with the embedded eyes should now come off easily. How to skin and cut a whole pineapple

Go to the next row of “eyes”, repeat…

… And keep going until you have all the eyes removed.

Now, you can slice the pineapple into fluted-edged rings or wedges. I like cutting out the core but a lot of this blog’s readers say that the core is totally edible.

Connie Veneracion

Hello, my name is Connie Veneracion. I cook, I shoot, I write. But I don't do the laundry. I don't like housekeeping very much either... (more about me)

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14 Responses

  1. eva says:

    hi madam connie,
    i love your site, i’ve tried most of your recipe especially cookies. Thanks…

    right, that’s how my father skin & remove the eyes of a pineapple.
    And i do it myself. Walang nasasayang :)

  2. nina says:

    naku ms connie, dito minsan ayaw ko bumili ng pineapple kasi ang liit na afterwards. may machine sila pang cut. Pag press ng machine, tanggal ang makapal na skin at yong matigas sa gitna. Marunong naman kami magbalat pero usally kasi naka cut na yong pineapple na nakadisplay sa shelves ;)

  3. say says:

    ginawa to ng mommy ko once nung nagwo-work sya for an American family… nagtataka sila bakit nagtitiyaga tayo na balatan that way… sila kasi pag nagbalat ng pinya wala ng matitira :)

  4. Lerker says:

    What? HIndi ba edible ang core??? Kinakain ko yun since bata pa ako. :( Parang dati naka swallow ako ng seed ng santol. Akala ko mamamatay na ako.

    • Lerker says:

      Pero kahit di edible ang core, masarap sha. Parang cartilage sa meat. Di kinakain ng ibang tao pero I like it. And yes … I’m replying to my own post. Para sosyal.

  5. Jopoy says:

    Thank you for sharing. When skinning a pineapple I feel that I always end up with 30% less than the original size. Is that normal? I guess I need more practice :)

  6. Dexie says:

    I prefer the Pinoy way of cutting too. I want to reach into my monitor to show a chef how it’s done sometimes.. Haha :)

  7. glenn says:

    hi, looking at the 4th picture, there would be lesser waste if you will you the opposite pattern(from bottom right corner to upper left corner). Im not an expert, its just the way my mom taught me. btw, thanks for the chicken and bacon casserole. I cooked it without the pasta and it taste good! orange soy chicken is next this week!

  8. markleob says:

    I remember my lola upon reading this post. She used to have plenty of pineapples in her backyard and always brings us sacks of pineapples when she visits our home.

    Miss her..

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