How to Carve a Pineapple Jack-o’-Lantern

Give gourds a night off and try your hand at this quirky and tropical alternative.

Pineapple Jack-o’-Lantern

Prep the Fruit

Photo by Adam Cruft

Select a slightly underripe pineapple for carving. Look for a firm fruit with green skin and a perky top. Using a sharp knife with a thin and flexible blade, cut off the top 1½ inches of the pineapple, leaving the leaves attached. Set aside.


Score the Flesh

Photo by Adam Cruft

Use the knife to cut around the inside of the pineapple skin, leaving about a half inch of yellow flesh intact around the sides. Score the fruit through the core to make it easier to remove.


Scoop It Out

Photo by Adam Cruft

Use a large, thin spoon or an ice cream scoop to scrape out the insides and transfer to a bowl. Continue cutting around the edge to loosen the flesh and scooping with the spoon until you get to the bottom inch or so of the pineapple (it will become a lot harder to scoop out when you reach the bottom). Save the insides for piña coladas, pineapple soft serve, or even a topping for pork tacos.


Carve the Face

Photo by Adam Cruft

Cut out triangles for eyes—you can use the pineapple “eyes” as a guide—and use the tip of the knife to push the cutouts through to the inside. Cut another triangle for a nose and a scary grin. Keep the carved pineapple in the fridge until darkness falls. Illuminate with a tea light placed in a small jam jar or a flameless candle.