---
slug: how_to_cut_a_pineapple
category_path: home_kitchen/kitchen_dining/cutlery_knife_accessories/chefs_knives
type: informational
title: "菠萝怎么切？"
lead: "切掉带叶的顶冠和底部，把菠萝竖起来，顺着弧面从上往下一条条把带刺的皮削掉。然后纵向切成四瓣，把每瓣里硬硬的芯切掉，再把果肉切成块或长条。"
recommendation:
  name: "去头去尾、皮从上往下条削、切四瓣、去芯、再切块"
  reason: "菠萝看着难对付，但只要放稳，就能按固定顺序拆解，关键是先切出一个平底，让它在刀下不会滚。用一把快的主厨刀，把带叶的顶和底各切掉约一厘米，让两端都平，再竖立在砧板上。从上往下、顺着果实弧面一条条削皮，削到刚好去掉褐色的「果眼」——或削薄一点，剩下的果眼用刀尖挑掉。削完皮把它放倒，先对半、再切成四瓣，能看到每瓣内侧那条颜色偏浅、偏硬的芯，把这条切掉。再把去芯的每一瓣切成一口大的块，或长条。熟透的菠萝（底部香、按着略软）最甜也最好切。芯别扔，可以打果昔或给水提香；切好的菠萝装密封盒冷藏。"
published: 2026-07-09
updated: 2026-07-09
---


<ComparisonTable
  columns={["步骤", "该做", "为什么"]}
  rows={[
    ["去头尾", "两端切平", "放稳、不会滚"],
    ["削皮", "从上往下条削、去果眼", "顺弧面、少浪费"],
    ["切瓣去芯", "纵切四瓣、切掉内侧条", "芯硬、纤维多"],
    ["切分", "切块或长条", "一口大、随时上桌"],
  ]}
/>