DIY Pineapple Vase Centerpiece

Close crop from above of a pineapple turned into a vase with large sunflowers sitting inside. To the right a plate with pineapple chunks.

Should you be looking for a little “wow” to brighten your summertime table, this pineapple vase is it! Not only is it fun and seasonal, it’s also waste-free as you’ll be using the edible fruit, too. To create this one-of-a-kind centerpiece, you need only an attractive, healthy pineapple, sharp knife and large spoon.

First, cut an inch or two off the top of the pineapple. Next you’ll use your knife to carve into the pineapple flesh, leaving an inch or so wall around the edge. Take care to not cut through the skin as you want a solid barrier to hold water and flowers. Scoop out the pineapple flesh, again leaving about an inch or so at the bottom to provide a sturdy base. Chop the pineapple you’ve removed and set aside for later use.

The final step is to fill your pineapple vase with water and fresh-cut flowers. Then get ready for the “wow!”

And the pineapple fruit you’ve scooped out? Of course you can enjoy it as-is, but there are other options as well:

  • Puree into a smoothie along with vanilla yogurt, banana and shredded unsweetened coconut for a tropical smoothie.
  • Dice into smaller pieces and stir into cottage cheese.
  • Sprinkle smaller dice onto a cream cheese-topped bagel for a morning treat.
  • Layer with strawberries, toasted sliced almonds and plain or vanilla yogurt for a fruity parfait.
  • Pour a few tablespoons melted butter into a cake pan, then sprinkle with brown sugar and scatter with chopped pineapple. Make batter for a single-layer yellow cake (from scratch or box mix) and pour into pan. Bake according to recipe or package directions. When the timer rings, invert the cake onto a serving platter and you have Pineapple Upside-Down Cake!
  • Use leftover pineapple to infuse water.
  • Toss into a stir-fry near the end of cooking for a touch of sweet-and-sour.
  • Blitz a few bananas and pineapple together in a blender, then freeze in ice-pop molds for banana-pineapple pops.
  • Tropical fruit salad is as easy as tossing leftover pineapple chunks with chopped fresh mango and papaya and fresh mint leaves. Dress with a touch of honey and splash of lemon juice.
  • Stir into pancake or waffle batter.
  • Use toothpicks to dip pineapple pieces into caramel sauce or melted chocolate.