How to Cut Pineapple + Tropical Pineapple Banana Muffins
Even in the cooler months, enjoying a sweet and juicy pineapple whisks us away to warmer climates if just for a few moments. Lucky for us and our PIP community, fresh pineapples make frequent appearances in our produce boxes! You may have cut your first fresh pineapple after receiving one in your haul. There are a couple ways to cut pineapple and we’re sharing one of the easiest techniques below. We’re also including a delicious recipe for using it in a unique way - Tropical Pineapple Banana Muffins!
One cup of pineapple delivers more than 100 percent of your daily recommended vitamin C. It also contains the bone-supporting minerals copper and manganese. Bromelain, an enzyme found exclusively in pineapple, may help to improve digestion and reduce inflammation in the gut. It’s these same properties that make fresh pineapple juice an excellent meat tenderizer. Use fresh pineapple in marinades for beef and pork.
How to Cut Pineapple
Cutting a fresh pineapple is simple! Here's the step-by-step process for cutting your Perfectly Imperfect pineapple.
Step 1: Cut off the top of the pineapple.
Step 2: Cut off the bottom ½ to 1 inch of the pineapple.
Step 3: Stand the pineapple cut-side down on a secure work surface. Starting at the top, cut away the outer peel, following the curve of the fruit. Rotate and repeat until all peel is removed. Use a small paring knife to remove any remaining peel or eyes.
Step 4: Cut the pineapple in half from top to bottom, through the core.
Step 5: Cut each half in half; you will have a quartered pineapple.
Step 6: Cut out the tough inner core from each quarter.
You’re now ready to slice, dice, and chop your fresh and delicious Perfectly Imperfect pineapple!
Watch How to Cut a Pineapple
Tropical Pineapple Banana Muffins
Incorporating naturally sweet fruit like overripe bananas and fresh pineapple into this recipe means we can cut back on the added sugar without sacrificing flavor. Using white whole wheat flour bumps up the fiber and nutrients, like B vitamins. Adding shredded coconut gives these all the tropical vibes!
Active time: 10 Min.
Total time: 30 Min.
Yield: 12 muffins
2 large overripe Perfectly Imperfect bananas
½ cup + 2 tablespoons packed brown sugar
¼ cup coconut oil, melted
1 large egg
1 teaspoon vanilla
1 ½ cups diced Perfectly Imperfect pineapple
1 ½ cups white whole wheat flour, spooned and leveled
1 ½ teaspoons baking soda
½ teaspoon kosher salt
½ cup chopped pecans
⅓ cup finely shredded unsweetened coconut, plus more for sprinkling on top
Preheat oven to 425 degrees. Spray a 12-cup muffin pan liberally with cooking spray.
In a food processor, combine the bananas, brown sugar, coconut oil, egg, and vanilla; blend until smooth. Add the pineapple and pulse 10 times, or until pineapple is finely chopped but not pureed (you want some texture); set aside.
In a large bowl, whisk together the flour, baking soda, and salt. Add the wet ingredients and stir until just combined (do not over mix). Fold in the pecans and coconut.
Divide the batter into the prepared muffin pan (they will be nearly full). Sprinkle each with extra flaked coconut if you like.
Bake at 425 degrees for 5 minutes, then adjust oven temperature to 375 degrees (without opening the door) and continue to bake for 11 to 13 minutes more, or until a toothpick inserted into the center of a muffin comes out clean. Total bake time will be about 16 to 18 minutes.
Allow muffins to cool in the pan for 5 minutes. Enjoy warm or cool completely on a wire rack before storing. Keep in an air-tight container for 2 days, then transfer any leftovers to the fridge. To help keep the muffins fresh, line the container with paper towels and loosely cover muffins with another paper towel before securing the lid.
By Carolyn Hodges, MS, RDN