So fun fact. I bought this organic whole pineapple at Whole Foods in Beacon Hill for $2.50. It yielded about 3-4 c (since I ate some in the process and can’t get an accurate reading). If you buy pre-cut pineapple pieces, it’s $4-7 depending on how many cups you bought. To save some many and reap all of the benefits, here’s How to Cut a Pineapple. Pineapples are high in vitamin C, fiber and other vitamins and minerals. Grill it, freeze it, keep it raw, transform it into a salsa. They’re also high in natural sugar and a great sweetener for smoothies, muffins, bowls, oats — anything.
Ingredients (makes 3-4 c)
- 1 ripe pineapple
- Sharpppp knife
- Cutting board
- First, a pineapple should smell ripe. Give your pineapple a good sniff. If it doesn’t smell fragrant and pineapply, let it sit on your counter a bit longer to ripen.
- Cut off the top and bottom of the pineapple so you have a stable base when cutting. Dispose of pineapple top.
- Trim the skin/rind by vertically slicing down. These slices should be thin, but thick enough to remove all of the skin. Dispose of rind.
- Slice around the core and chop those large pieces into small cubes. Dispose of core.
- Store in the fridge or freeze.
My mom showed me how to do this when I was in college. Here’s an easy visual guide from The Greatist if you want videos.