How to Cut a Pineapple: Rings, Spears or Chunks

To cut a pineapple, rinse and dry it, trim the crown and base, then stand it on the fresh flat end and remove the peel in top-to-bottom strips. Choose rings, spears or chunks: rings are crosswise slices; spears and chunks come from lengthwise quarters with the firm core removed.

Fresh pineapple cut into irregular chunks and arranged on a plate. — Fresh pineapple pieces cut into chunks. Photo: Gaurav Dhwaj Khadka, Wikimedia Commons, CC BY-SA 4.0; resized and shared under the same license.

Trim and peel on a stable board

Wash and dry. Rinse the whole fruit under cool running water and dry it before cutting, so dirt on the rind is less likely to transfer to the flesh.
Make a flat base. Lay the pineapple on its side and cut off the leafy crown and bottom. Stand it on the fresh base. If it wobbles, trim the base again until it rests securely.
Remove the rind. Starting at the top, cut downward in strips that follow the curve. Turn the fruit and repeat. Trim any remaining eyes with shallow angled cuts while the fruit is stable.

University of Minnesota Extension’s pineapple guide also calls for washing the fruit, trimming both ends, standing it upright and peeling from top to bottom. Keep the hand holding the fruit above the blade path; if the base shifts, set the fruit down and reset it before cutting again.

Choose rings, spears or chunks

Rings: Lay the peeled fruit on its side and cut crosswise into rounds. Remove the firm center from each round with a small cutter or paring knife while the slice lies flat on the board. Leave the core in only if your recipe calls for it.

Spears or chunks: Stand the fruit on its flat base and cut it lengthwise in half, then halve each piece lengthwise to make four quarters. Set each quarter on a cut face and slice away the firm core along the inner edge. Cut the cored quarters lengthwise into spears; crosscut a spear into chunks sized for your recipe.

Illinois Extension’s cutting guide follows the same trim, peel, quarter and core sequence. Let the dish determine the final size: small pieces suit salsa or fruit salad, while longer spears are easy to serve or grill. Lift pieces with a scraper or the knife’s flat side, keeping fingers clear of the edge.

For help choosing a board with room for fruit and cut pieces, see our cutting-board size guide.