How to Eat Pineapple Core

Snack on the raw core.

Slice the pineapple core into thin pieces. Since pineapple core is pretty tough, thin slices are a lot easier to munch on than larger chunks.

Toss it into a smoothie.

Pineapple core goes well with a variety of ingredients. While making your favorite smoothie, add a handful of chopped pineapple core as a finishing touch. Tap the “blend” button to mix all of your favorite ingredients into a smooth, delicious drink.

Freeze pineapple core into fruity ice cubes.

Cut the pineapple core into small, bite-sized chunks. Store and freeze these slices in freezer bags for up to 1 year. The next time you pour a glass of water or make a fruity cocktail, grab a few pieces of frozen pineapple core instead of regular ice cubes. You can also freeze the entire core as a flavorful garnish for pitchers of lemonade, sangria, white wine, or tea.

Blend it into a tasty purée.

Place the pineapple core in boiling water until it’s slightly soft. Then, purée the softened core with a blender or food processor until it’s liquefied. Drizzle this purée over breakfast pastries, or freeze the purée into a refreshing sorbet. This purée is a tasty, nutritious addition to homemade soups and cocktails.

Grate pineapple core over salads.

Separate the core from the rest of the fresh pineapple. Then, whip up a bowl of your favorite salad. As a tasty accent, shave the fresh core with a grater to create a delicious topping for your salad.

Turn it into a syrup.

Dice ⅔ cup (170 g) of pineapple core and pips. Set the pineapple and 3 oz (85 g) of lemon rind in a large bowl, along with ½ cup (115 g) of raw sugar. Stir the mixture once every 45 minutes, waiting 4-12 hours until the sugar dissolves all the way. Strain the syrup into a clean jar—you can use the syrup right away, or refrigerate it for up to 3 months. Pineapple pips are the small, separated segments along the pineapple’s surface.

Enjoy it in a fruity iced tea.

Slice the core into ⁄2 in (1.3 cm) pieces. Add the sliced fruit, 1 chunk of peeled ginger, and 2 US qt (1.9 L) of water to a saucepan. Turn up the heat to the highest temperature until the mixture starts to boil; then, simmer the ingredients for 10 minutes. Transfer the fruity mixture to a large bowl, and drop in 1 oz (29 g) of loose green tea. Give the tea about 5 minutes to steep, and then filter out the pineapple core through a strainer. This drink tastes especially delicious when chilled and served over ice.

Simmer it into a spiced drink.

Add the core and skin of a pineapple to a large pot. Add ⁄2 lb (230 g) of brown sugar to the pot, along with 10 to 12 c (2.4 to 2.8 L) of water and fresh spices, like cinnamon sticks, cloves, and anise. Turn the temperature up to high heat until it starts boiling—then, turn it down and let the drink simmer for 1 hour before serving. You can strain the drink if you’d like, but you don’t have to. Refrigerate the drink before serving if you’d like an extra punch of pineapple flavor. This drink is also called chicha de piña.

Dry it into crisps.

Slice the pineapple core into thin pieces. Then, preheat your oven to the lowest possible temperature. Spread out the pineapple pieces on a baking tray, and bake them for 4 to 4½ hours. Flip over the slices 1 hour into baking, and then 1 more time before pulling them out of the oven. If you don’t eat the chips right away, place them in an airtight container for a week or so.

Marinate slices of meat in pineapple core.

Blend your pineapple core in a food processor until it’s completely minced. Slide a section of raw meat into a plastic bag, spreading the minced pineapple on top. Seal the bag and marinate it in the refrigerator for 1 hour. Then, brush off the pineapple before actually cooking the meat.