How to peel a pineapple


How to peel a pineapple
For most recipes it is necessary to completely peel the pineapple, and to keep only the flesh which is then often cut into small pieces. Here is a method.
211 K 3.4/5 (49 reviews)
Grade this recipe:
Keywords:
Last modified on: February 21th 2011
For 1 pineapple, you will need:
  • 1 Pineapples 1 Pineapples
  • Total weight: 2,000 grams

Change these quantities to make:
Times for this recipe
Preparation: 20 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 2 min.
How to peel a pineapple
You will need the following utensils:Your pineapple should be very ripe, to check this, you should be able to pull out one of the central leaves easily.

Stage 2 - 1 min.
How to peel a pineapple
Start with top: cut about 1 cm or ½ inch beneath the leaves.

Stage 3 - 1 min.
How to peel a pineapple
Then the bottom, remove 1 cm or ½ inch here too.

Stage 4 - 4 min.
How to peel a pineapple
Stand the pineapple up, and cut vertically in strips to remove all the skin.

Stage 5 - 3 min.
How to peel a pineapple
Go over the outside again to cut off any remaining "eyes". Pineapple should now be completely yellow.

Stage 6 - 1 min.
How to peel a pineapple
Cut pineapple into quarters vertically.

Stage 7 - 3 min.
How to peel a pineapple
Lay each piece flat, cut out the hard fibrous core. Also remove any brown over-ripe parts.

Stage 8 - 3 min.
How to peel a pineapple
Then cut quarters as required for your recipe, here in medium size pieces.

Stage 9 - 2 min.
How to peel a pineapple
Finally, squeeze all the pieces of skin or trimmings of flesh in your hands to extract the juice that you can drink or use in a recipe or a cocktail.
Remarks
This method applies to a Victoria Pineapple (small, but incredably tasty, especially if they come from Reunion), but of course it's the same for other kinds of pineapple.
Keeping: Several days in the fridge, covered by a plastic film.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe0240 RDI=20 %0960 RDI=50 %4,020 RDI: 50 %
Per 100 g010 RDI=1 %050 RDI=2 %200 RDI: 2 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
How much will it cost?
  • For 1 pineapple : 2 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Cooking sugar
Cooking sugar
Cooking sugar, which is one of the basics of patisserie and sweet-making, is a delicate operation in which sugar is heated from 100°C or 212°F to 180°C or 356°F. Here is some information on this tricky subject. [Translator's note: the terms used below correspond to the French tradition, as often...
April 3rd 2019502 K4.9 45 min.
How to make fleur de sel (salt flakes)
How to make fleur de sel (salt flakes)
French "fleur de sel" is a salt with a special texture, formed by the action of the wind on salt marshs. The wind dries the surface of the water which has a high salt concentration (this will later become sea salt) producing thin flaky crystals.
May 4th 2011245 K 43.9 1 hour 7 min.
How to prepare romanesco
How to prepare romanesco
Here is how to take a whole romanesco and end up with small pieces ready to use in a recipe.
January 17th 2013661 K 23 30 min.
Macarons (the original French macaroons)
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...
October 3rd 20191.60 M 714.6 2 hours 40 min.
Vanilla sugar
Vanilla sugar
Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of...
August 12th 2018425 K 15 30 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-07-13)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page