The How a Chinese Chef Cuts a Pineapple My Dad's Made 100,000 Times
Why this recipe
Most how a chinese chef cuts a pineapple recipes online are tested only a handful of times. My dad used to make this dish multiple times a day, every day, for 60+ years and can make this in his sleep.
I know you'll love it as much as our community does! This recipe has over 112.1K views, 2K likes on YouTube.
Pineapple is native to the Americas, but as with many fruits and vegetables, it made its way around the world via colonialism. Many Asian countries have since incorporated the tropical fruit into their cuisine, including Indonesia, Thailand, and the Philippines—in fact, they're now some of the top pineapple producers in the world.
The fruit is rarely used in traditional Chinese cooking, but has made its way into a handful of Chinese American dishes (such as Sweet and Sour Pork) and Pineapple Fried Rice, which was adapted from Thai cuisine.
Restaurants typically use canned pineapple when making these dishes, but we like using fresh fruit at home. The canned stuff is truly no match for freshly-cut pineapple. Learning how to cut a pineapple is not only essential for making your favorite sweet and sour dishes or fried rice, but also a good skill to have when you're just craving some fresh fruit. Here, my dad will show you how to cut up a pineapple like a pro.
Pairs well with
View all →
Ingredients
On pineapple
To find a perfectly ripe pineapple, look for one that's bright yellow. Green ones are underripe and fruit that are dark yellow are overripe. The pineapple should be firm with a slight give when you squeeze it and feel heavy for its size. You can also give the fruit a sniff. If it has a sweet, fruity scent, it's ready for eating. Avoid pineapples that smell sour or funky and ones with dry, shriveled leaves.
Instructions
Remove pineapple peel
Cut off the top and bottom of the pineapple and discard.
Stand the pineapple up on one end and use a large knife to slice off the peel one section at a time as you turn the fruit. Discard the peels (or save them to make pineapple peel tea!).
Trim off the remaining dark pineapple "eyes."
(Chef's Tip: To prevent your cutting board from slipping, place a kitchen towel or damp paper towel underneath it.)
Cut up pineapple
To avoid getting any of the peel's dirt and debris on the pineapple, flip over the cutting board or use a new clean one.
Stand the peeled pineapple up on the cutting board. Slice the pineapple down the middle in half.
Cut in half again to form quarters, then slice off the hard core from each piece.
For smaller pieces (to use in Pineapple Fried Rice or fruit salad, for example), cut each quarter into 4 long pieces. Line them up side by side, then cut into 1/2-inch thick pieces. If you prefer even smaller pieces, cut them in half again.
For larger pieces (for eating or as a garnish for sweet and sour dishes), cut each quarter into 1/2-inch thick slices. Halve those slices for a slightly smaller size, if preferred.
Made with love ❤️
We started Made With Lau to celebrate Cantonese culture and honor the legacy of our wonderful parents, Jenny and Chung Sun Lau.
Our hope is that these recipes and stories help you spread the joy, love, and nostalgia that I felt growing up.
