Tuesday Tip: Pineapple Core Uses

The first time I ever had fresh pineapple was at the salad bar at Eat ‘N Park.  Up until that point I only ever had canned pineapple.  I’m not a big canned fruit fan.  It’s always seems way too sweet.  Canned pineapple for whatever reason really doesn’t appeal to me.  When I had fresh pineapple I could not believe the taste! It was sweet and slightly tart.  It was soft with a little chew to it.

It wasn’t harsh or overly acidic like the canned version.

I could not get enough! From that point on I vowed that when living on my own I would get fresh pineapple when possible for a lovely treat.  It seems that I prefer pineapple more in the summer months.  I’m not sure what the growing season is for pineapple but the summer is when it calls my name.  Along with watermelon.  They have to compete with one another.

Cutting up a fresh pineapple is easy and tricky all at the same time.  Slice off the top and bottom, then slice down along the sides removing the skin.  Then you have to go through and try to remove as much of the “eyes” as possible.  When you chop up the pineapple, you need to maneuver around the core.

And there’s the rub.

After what seems like a lot of work you’re left with some cubed pineapple but a whole heck ton of core!

What to do with all that pineapple core?

Well you could eat it.  The pineapple core is edible although most people tend to not eat it since it has a harder and more gritty texture. What next?

Whatever you do, don’t throw it away!  Save the core!  It can be useful, I promise!

Freeze it!  That’s right, your freezer is your friend and you can freeze that core for later uses.

Perhaps you are making a punch?  Or some sangria?  Or you just want to give that OJ some pizazz at your next breakfast.   Plop the core down into the mix and let it hang out.  It’ll give your drink some extra pineapple flavor!  Plus if the core is still frozen it will help keep the drink cold and delicious.

The core is easy to cut up into more manageable pieces.  You can cube it and then freeze it.  Use instead of ice cubes.  We’ve talked before about how frozen fruit makes great additions to drinks and pineapple core can be used just the same!

It can also be tossed in with a marinade to bring some zip and tang to the dish.

Pineapple core can be handy! And once we start using it in different applications we won’t feel like we’re tossing half the pineapple away once it’s cut up!

Clean and pure

32 thoughts on “Tuesday Tip: Pineapple Core Uses

    • Bobbie says:

      Rachel, I have been growing pineapple plants like that for years, but I actually had one this spring that grew a pineapple….don’t think I wasn’t surprised….I looked online and it takes about 5-6 months before they are ready to pick….and the pineapple plant doesn’t usually grow a pineapple until it’s about 3-5 years old. Don’t give up. You may be pleasantly surprised (as I was) some day.

  1. Loving these ideas! I’m going to freeze them next time. Although, I’m finding it tough to buy pineapples now that we’ve had them local and fresh in Brazil. There, the issue of the core is non-existent. It is much softer and eaten regularly.

  2. I announced the giveaway winners last week on my regular blog and I contacted them via email :)

    I love the idea of keeping the core because it tooooootally bugs me that I am throwing away so much!

  3. I love the idea of freezing it and using it as icecubes. I have never thought of that. But I bet a yummy sangria drink with pineapple would be amazing. Great tiP! And I agree that fresh pineapple is WAY better than canned.

  4. I love the core! I also eat the core to apples and pears. Not sure why people neglect this part of the fruit. It’s still just as tasty in my opinion.

  5. Diced pineapple core – even better than frozen diced onions, huh! We eat as much of the core and pineapple as we can, but this would make great long frozen sticks to put in your glass of juice.

  6. Obadiah says:

    Hi Andrea,

    I came across your site whilst researching all things pineapple. Being a first time farmer, about to
    harvest the first crop of pineapples, after eighteen months! I was tickled when i clicked ‘food embrace’. loved your suggestions.

    In addition, i would highly recommend further investigation into the benefits of ‘fresh pineapples’.
    Most especially the proteolytic enzyme, bromelain. Mostly found in the core, ‘love the hard stuff’!!
    And you’ll be amazed at what it’s good for! There’s lots of info out there, but it would be a pleasure to give tips on trying to actually grow one in less sunnier climates.

    If you’re patient.

  7. Ed Butler says:

    I just cut and sliced a fresh pineapple.
    I have always tossed the core in my compost pile.This time i thought i would investigate some use of the core and came across your sight.I won’t be throwing the core away again.
    PS I happen to be a Plumber and thought of a way to remove the core after i slice the fruit.
    I use a chrome/brass drain tail piece from a bathroom sink and after sterilizing it I just push it down in the center of the slice and the core is removed perfectly.

  8. Teri says:

    I let my grandkids chew on it like a cob of corn… they didn’t know you could do it, so the discovery process is wonderful to watch!!

  9. Jeanann Watkins says:

    Use the core when making smoothies. I found out from my son, Steven, that when you eat the core of a pineapple, you are replinishing the fluid in your spinal column – and it’s the only food that will do that! Ever since I found out this awesome little fact, I never ever remove the core. After removing the bottom, top, and eyes of the fruit, I slice the pineapple and put a couple of slices into a fruit smoothie with whatever else I’m throwing in there. It’s just so simple and quick and it’s perfect nutrition.

  10. teresa says:

    A simple way to core a pineapple with less “waste” is after removing the top, bottom, and sides, slice the whole thing down the middle, right down the center of the core. Then, cut each half-core out in a wedge shape, length-wise. You will get two skinny strips of core, that when you look at each end will be triangle-shaped. Not sure if I am being articulate enough here, but it is easy-peasy…

  11. Tina says:

    I’m a cook for a retreat center. I use 1 to 3 pineapples a week. I’ve always wanted to do something with the cores but never knew what. Someone told me you can make a syrup with them. Is that true and do you have a recipe?

    • alice says:

      I started recently to blend the fresh cut up pineapple core in my vita – mix machine on high speed with some cold water ( about a cup) . I freeze it and label until I use it to make a punch or fruit drink……….in my vita- mix machine……..yum yum

      • alice says:

        A person could probably save several batches of the mixed core and water, add sugar, boil it down to the consistency of syrup……….My self I would rather use it in a punch or fruit drink………

  12. Carol says:

    Whole pineapples have always intimidated me! But last year, I decided to challenge one. So I bought a tool that removes the outside of the pineapple leaving the beautiful yellow fruit inside. I will never buy canned pineapple again because the real deal is so good; oh my goodness! Didn’t know what to do with the core, so I chewed on it until there was no more juice. And now after reading this article, I will never throw away the core again. And I plan to plant the top as well. Thank you!!

  13. Nycole says:

    I cut my core into bite size pieces and let it live in a jar of pineapple juice and honey and we use it as a cough drop of sorts, or just a vitamin c packed piece of “candy.”

  14. April says:

    I’m making pineapple jam, I just cut it up the same as the rest of it. It’s added at least another cup of fruit! I hate wasting Im glad I finally found away to use the core.

  15. Jill and Jon Fox says:

    We make tepache. It makes use of the core AND the outside skin! Articles about pineapple will tell you there are great things in the skin. Tepache is a delicious beverage. We make ours with raw unheated honey, which works fine. The many online recipes you will find for Tepache are all pretty similar, and usually use sugar. Good articles on Wikipedia also. By timing it right, we are able to get ours to be reasonably fizzy/bubbly, with the just-right blend of sweet-tart flavor balance. Letting it ferment longer it gets less sweet and more alcoholic. Really great stuff, and a great use of the pineapple parts we’d otherwise throw away or compost.

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