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Pineapple, Golden, single piece

  • Pineapples have the shape of a pinecone and can reach up to 30 centimeters in length. They have a rough, waxy, hexagonal-patterned rind that is covered in small, soft spikes and topped with a compact grouping of narrow, green, pointed-tipped leaves that extend upright. The rind can range in color from green to yellow or reddish-orange when ripe. The flesh varies in shades of white or yellow, depending on the variety, and modern cultivated varieties are known to be seedless. The loosely fibrous and juicy flesh offers a sweet flavor with mild acidity, while the edible core is firmer, more leathery, and less sweet.

  • Pineapples can be used raw or cooked. To prepare the pineapple for use, cut off the top and the base, stand the pineapple upright and slice away the skin in a downward vertical motion. The core can be left in or removed depending on preference, though it is edible, and can even be pressed for juice. Raw pineapple can be eaten as is, and also juiced or pureed for smoothies. Fresh pineapple can be roasted, grilled, or baked for desserts, including pineapple upside-down cake. It can also be cooked and sweetened as a topping for custards and cheesecakes.

  • Fresh pineapple is highly perishable, and if kept at room temperature it should be eaten within a couple of days. Store in the refrigerator to extend its shelf life up to 5 days. cut pineapple can be covered in its natural juice and stored in an airtight container in the refrigerator for 5 to 7 days, or frozen for up to about 6 months.

  • Grilled Pineapple with Cinnamon Sugar


    4 slices of pineapple
    4 tsp sugar
    1 tsp ground cinnamon
    1 tbsp vegetable oil


    1. Cut pineapple into slices.
    2. Combine granulated sugar and cinnamon in a small bowl. Mix well. Sprinkle over pineapple slices on both sides.
    3. Heat up a cast iron grill pan on the stove. Brush pan with vegetable oil.
    4. Place pineapple slices on the pan and grill for 3 to 4 minutes on each side. You may have to do it in 2 batches.