QUICK ANSWER
How many calories are in pineapple?
Raw pineapple contains about 60 calories per 100 g. A 140 g reference serving is roughly 84 calories before syrup, sugar, cream or other additions.
60.1 kcal / 100 gNutrition values describe a reference food state, not every individual item. Variety, water content, preparation and portion weight can change the estimate.
THE NUMBERS
Pineapple nutrition facts per 100 g
The values below use the reference state shown at the top of this page. Keeping one gram basis makes it easier to compare foods before translating the values to the portion you actually ate.
- Calories
- 60.1 kcal
- Protein
- 0.46 g
- Carbohydrate
- 14.1 g
- Fat
- 0.21 g
- Fibre
- 0.94 g
- Potassium
- 137 mg
- Vitamin C
- 58.6 mg
- Calcium
- 12.5 mg
Source: USDA FoodData Central Foundation record 2346398. Values may be rounded for readability.
SERVING SIZE
Calories by portion and serving weight
Words such as “small,” “medium,” “half” and “one piece” are convenient but imprecise. Grams make the estimate reproducible, particularly when natural foods vary in size.
MACROS
Carbohydrate, protein and fat explained
Carbohydrate
Most pineapple calories come from carbohydrate and natural fruit sugars.
Protein
Pineapple contains little protein.
Fat
Plain pineapple is very low in fat.
MORE THAN CALORIES
Fibre, vitamins and minerals
One food does not need to provide every nutrient. These are the characteristics most useful for understanding where pineapple fits in a varied eating pattern.
Vitamin C
The raw record provides 58.6 mg vitamin C per 100 g.
Fibre
Raw flesh supplies 0.94 g fibre per 100 g.
Potassium
The reference contains 137 mg potassium.
Bromelain
Pineapple contains enzymes, but a basic nutrition panel does not quantify their practical effect.
FOOD STATE MATTERS
How preparation changes the nutrition estimate
A reliable calorie entry should describe the food you actually ate—not merely a food with a similar name.
Canned in juice
Canned pineapple has a different water and serving state.
Canned in syrup
Syrup adds sugar and calories.
Dried
Dried pineapple is concentrated and may be sweetened.
Juice
Juice has less intact fibre and a different serving pattern.
PRACTICAL CONTEXT
How pineapple can fit different goals
There is no universal “good” or “bad” food. Portion, frequency, the rest of the meal, preferences and individual health needs all matter.
Fruit intake
Pineapple adds fruit and vitamin C.
Fibre goals
It contributes some fibre, while berries and legumes can add more.
Calorie planning
Plain portions are moderate in calories.
Balanced snacks
Pair with protein when more staying power is useful.
QUALITY & SAFETY
How to choose, store and prepare it
Choose
Avoid mould, leaking areas or strong fermentation odour.
Refrigerate
Chill cut pineapple promptly.
Cover
Store pieces in a covered container.
Wash
Rinse the exterior before cutting.
PHOTO LOGGING
How to log pineapple more accurately
A food photo can suggest the ingredient, but it cannot always reveal exact weight, hidden oil or preparation details. These checks turn an image guess into a better estimate.
- 01
Match the reference state: raw · edible flesh · per 100 g.
- 02
Use edible grams when possible; household measures and natural pieces vary.
- 03
Log oils, sauces, sweeteners, toppings and recipe ingredients separately.
- 04
For a mixed dish, use the complete recipe or record this ingredient before combining it.
COMMON QUESTIONS
Pineapple calorie and nutrition questions
How many calories are in 100 g?
About 60 calories.
How many are in 140 g?
About 84 calories.
Is canned pineapple the same?
No. Match juice-packed or syrup-packed state.
Does the rind count?
No. This page describes edible flesh.
Should syrup be logged?
Yes. Syrup changes the product total.
KEEP EXPLORING
Related food guides
SOURCES & METHOD
Where these numbers come from
Values are for raw pineapple per 100 g edible portion. Canned, dried and juiced products have separate records.
Open USDA FoodData Central Foundation record 2346398 ↗Page reviewed 26 August 2026. We show the food state, gram basis and source record so readers can check the estimate instead of treating one number as universally exact.