Pineapples are at their best when they’re harvested fully ripe. Because they’re so juicy and have such a high water content, they don’t stay fresh forever. However, if you know a few storage tricks, you can definitely stretch out their shelf life for a bit.
Storing Fresh Whole Fruit
Whether you just picked up a beauty at the grocery store or you’ve actually managed to grow your own pineapple plant at home, you can keep the fruit in a cool spot for a few days until you’re ready to dig in.
When picking out a pineapple you plan to keep for a few days, make sure it’s fully ripe. You’ll know it’s ready when the skin is a nice golden-yellow to light brown and it smells sweet and fresh. Also, keep an eye out for soft spots or bruises—those are the first places a pineapple will start to spoil.
The best place to keep your pineapple for the next few days is a cool pantry or cellar, ideally around 50°F (10°C). If you nail that temperature, your pineapple can actually stay fresh for over a week!
Storing Cut Pineapple
If you’ve already sliced into your pineapple, you’ve only got a few days left to enjoy it. Pro tip: keep the pieces as large as possible. The smaller you chop them, the faster the quality starts to dip.
Place your pineapple chunks into an airtight container. If you have a container with a perforated insert or a small rack, use it! Keeping the fruit elevated so it doesn’t sit in its own juice helps prevent it from getting mushy or spoiling too quickly.
You can keep these containers in the fridge for about three to four days. After that, it’s time to eat them or use them in a recipe.
Ways to Use Your Pineapple
If you aren’t going to eat your pineapple right away, you’ve got plenty of great options. You can freeze the chunks for smoothies, or get a little fancy and whip up some homemade pineapple jam or jelly.
Another fun idea is making your own dried fruit—perfect for using up those leftover slices. To dry your pineapple pieces, just lay them out on a wire rack with a tray underneath to catch any drips. Pop them in the oven at about 120°F (50°C) with the door cracked slightly open until they reach that perfect chewy consistency.