Core and eye removal
Set limits for hard core, peel, eyes, crown material and other preparation defects.
CHINA-BASED B2B SUPPLY
IQF Frozen Pineapple Chunks, Dice and Rings for B2B Supply
We supply IQF frozen pineapple chunks, three dice sizes, rings and puree for beverage, bakery, pizza, dessert, foodservice and private-label programs. We confirm core and eye removal, maturity, natural yellow color, cut geometry, drip loss, pack and destination requirements.
For a useful quotation: send the form or grade, application, quantity, pack, destination, document needs and timing.
- Ingredient
- 100% pineapple; no other ingredient.
- Origin
- China
- Available forms
- Diced · Medium Dice · Large Dice · Chunks · Rings · Puree
- Storage
- −18°C or below
- Shelf life
- 24 months from production date
- Lead time
- 7–21 calendar days after order confirmation. Order confirmation occurs only after written approval of the specification, packaging or artwork, purchase order and agreed payment milestone. Ocean transit and destination customs clearance are excluded.
Specify Pineapple by Core Removal, Cut and Maturity
Uniform pineapple pieces depend on raw-fruit maturity, trimming and usable-flesh recovery. A cheap cut with excess core, eyes or off-size pieces can cost more in production.
Cut geometry
Choose 10, 15 or 20 mm dice, chunks or rings and define off-size and broken tolerances.
Maturity
Agree yellow-color, flavor and firmness direction for thawed or heated use.
Drip and texture
Test juice release and bite in the actual bakery, pizza, dessert or beverage process.
STANDARDS & PROGRAMS
Food Safety and Certification Support
Tell us the standard, destination and customer requirement. We provide certification and production details with the product and quotation.
YOUR QUALIFICATION FILE
Ask for the documents your team needs.
Certificates, registrations and organic documents are included with the quoted product and destination-market file.
- Product specification
- Sample approval record
- Lot COA
- Microbiological report
- Pesticide-residue report
- Heavy-metal report
- Certificate of origin
- Health / phytosanitary file
- Packing and shipment documents
Choose the Pineapple Form That Fits the Process
Choose the form and declared size for your application. Each option below explains its use, specification focus, inspection points and purchasing context. We agree the final requirements against your sample and intended preparation.
When a specification uses “tidbits,” “chunks” or “dice,” agree the cut before comparing offers. The USDA frozen-pineapple standard describes tidbits as small wedge-shaped sections cut from slices or portions, and chunks as non-uniform pieces within that standard’s stated maximum dimension. Its named frozen styles do not establish a universal IQF dice size. These are standard definitions, not a promise that every style is available from XMG. Our current listed options are diced pineapple, medium dice, large dice, chunks, rings and puree; any additional form, including tidbits, needs route and availability confirmation in the quotation. For a like-for-like comparison, put the shape, nominal dimensions, measurement basis and allowed off-size range in the approved specification. See the USDA frozen-pineapple standard and inspection resources.
Compare every declared form and size
| Declared form | Size | Within size | Off-size |
|---|---|---|---|
| Diced | 10 × 10 × 10 mm | At least 90.0% by mass within the declared size | Maximum 10.0% by mass |
| Medium Dice | 15 × 15 × 15 mm | At least 90.0% by mass within the declared size | Maximum 10.0% by mass |
| Large Dice | 20 × 20 × 20 mm | At least 90.0% by mass within the declared size | Maximum 10.0% by mass |
| Chunks | 20–30 mm | At least 90.0% by mass within the declared size | Maximum 10.0% by mass |
| Rings | 10–15 mm thickness; 70–100 mm diameter | At least 90.0% by mass within the declared size | Maximum 10.0% by mass |
| Puree | maximum 2 mm screen | At least 90.0% by mass within the declared size | Maximum 10.0% by mass |
no unit more than 20.0% below the lower limit or above the upper limit.
Match Pineapple Raw Material to the Finished Use
We coordinate variety direction, China origin, production timing and frozen stock with the order. For repeat programs, approve the cut, maturity and trimming standard that should continue.
| Decision field | What we confirm | Why it matters |
|---|---|---|
| Preparation | Peel, eyes and hard-core removal | Protects yield and eating quality |
| Geometry | Dice, chunks or rings with tolerances | Controls dosing and visual consistency |
| Maturity | Color, flavor, firmness and drip | Affects bakery, pizza, beverage and dessert use |
| Program | Quantity, pack, destination and call-offs | Supports route, stock and document planning |
Control Pineapple Core, Eyes and Piece Geometry
Use the specification tables for pineapple alongside the selected form. Dimensions and defect descriptions apply to the relevant cut, piece or portion. We agree the sampling basis and final order requirements for the intended application.
Available forms6
Storage−18°C or below
Shelf life24 months from production date
Declared size10 × 10 × 10 mm
Off-size limitMaximum 10.0% by mass
Physical and sensory controls13 controls
| Control | Quality limit | Method summary |
|---|---|---|
| Colour | Characteristic ripe colour of pineapple; maximum 5.0% by mass materially pale, dark or oxidized. | Visual, sensory or mass-fraction inspection |
| Flavour and Odour | Clean, characteristic pineapple flavour and odour after cooking or thawing as relevant; no sour, fermented, musty, rancid or other foreign odour. | Visual, sensory or mass-fraction inspection |
| Texture and Maturity | Sound ripe fruit with at least 90.0% by mass at commercial eating maturity; tissue firm enough to retain the declared form after thawing. | Visual, sensory or mass-fraction inspection |
| Broken or Damaged | Maximum 5.0% by mass broken, crushed or mechanically damaged pieces. | Visual, sensory or mass-fraction inspection |
| Discoloration | Maximum 5.0% by mass materially discoloured units. | Visual, sensory or mass-fraction inspection |
| Surface Ice | Maximum 5.0% by mass loose surface ice and frost. | Frozen sample inspection at −18°C |
| Clumps | Maximum 5.0% by mass units remaining in clumps after one gentle manual separation at −18°C. | Frozen sample inspection at −18°C |
| Extraneous Matter | Maximum 0.10% by mass extraneous plant or mushroom matter. | Visual, sensory or mass-fraction inspection |
| Hazardous Foreign Material | 0 pieces of glass, hard plastic, stone, metal, wood or other hazardous foreign material in each 10 kg inspection sample. | Defined sample visual inspection |
| Decay, Mould and Insects | 0 mouldy, decayed or insect-infested units in each 10 kg inspection sample. | Defined sample visual inspection |
| Free-Flowing | Minimum 95.0% by mass free-flowing for IQF piece formats. | Frozen sample inspection at −18°C |
| Thawing Loss | Maximum 12.0% by mass after thawing for 24 hours at 4°C and draining for 2 minutes. | Controlled thaw-and-drain test |
| Metal Detection | Every packed unit passes a validated detector set at Fe 2.0 mm, non-Fe 2.5 mm and stainless steel 3.0 mm test-piece sensitivity. | Validated detector verification |
Chemical and product-specific controls8 controls
| Control | Quality limit | Method summary |
|---|---|---|
| Soluble Solids | 12.0–18.0 °Brix | Refractometry at 20°C |
| pH | 3.20–4.20 | Calibrated pH meter at 20°C |
| Titratable Acidity | 0.50–1.20% as citric acid | Titration to pH 8.1 |
| Sulphur Dioxide | <10 mg/kg; no sulphur dioxide or sulphite added | Validated total SO₂ method |
| Food Additives | 0 added food additives | Ingredient and process-record review |
| Preservatives | 0 added preservatives | Ingredient and process-record review |
| Pesticide Residues | Every analyte at or below the destination-market MRL relevant to Pineapple | Destination-market multiresidue method |
| Heavy Metals and Regulated Contaminants | Every analyte at or below the product-specific destination-market maximum level | Validated ICP-MS or destination-recognized method |
Microbiological controls7 controls
| Control | Quality limit | Method summary |
|---|---|---|
| Aerobic Plate Count | ≤100,000 CFU/g | ISO 4833-1 / FDA BAM Chapter 3 |
| Coliforms | ≤100 CFU/g | ISO 4832 / FDA BAM Chapter 4 |
| Escherichia coli | <10 CFU/g | ISO 16649-2 / FDA BAM Chapter 4 |
| Yeasts | ≤1,000 CFU/g | ISO 21527-1/2 |
| Moulds | ≤1,000 CFU/g | ISO 21527-1/2 |
| Salmonella | Not detected 25 g | ISO 6579-1 / FDA BAM Chapter 5 |
| Listeria monocytogenes | Not detected 25 g | ISO 11290-1 / FDA BAM Chapter 10 |
How the documents work: our master targets guide qualification and quotation. The signed specification defines your order, and the COA reports the identified production lot against the agreed test scope.
Processing and Lot Checks for Pineapple
We coordinate pineapple peeling, coring and form preparation, separating IQF pieces from sealed frozen puree.
EQUIPMENT REFERENCE
Conveyor and enclosed equipment
An inclined conveyor stands beside enclosed equipment inside the processing area.
We confirm core removal, fibre expectations and the geometry of pineapple cubes, chunks or rings.Explore the processing-flow library →
Conveyor at a chamber entrance
A roller conveyor leads towards an opening in a panelled processing enclosure.
Connected conveyor sections
Connected conveyor sections run beside stainless-steel covers, controls and pipework.
Inclined transfer belt
A white transfer belt rises between the surrounding processing equipment.
Covered stainless-steel line
A long covered line extends across the processing hall beneath overhead pipework.
- 01
Assess pineapple maturity
We review pineapple ripeness and flesh firmness against the intended portion size and application. The incoming lot is connected to a sample reference for fibre perception and texture, rather than judged by cut dimensions alone.
- 02
Peel, core and form
We confirm washing, peeling, coring and trimming before pineapple cubes, chunks or rings are prepared. Ring thickness and centre opening need different checks from cube grading, while puree preparation follows the agreed screening and fibre requirements.
- 03
Freeze and review structure
We confirm IQF pineapple pieces and puree frozen in sealed packaging. We review split rings, damaged cubes and piece separation in the frozen format, then compare puree fibres, consistency and flavour after the intended thawing procedure.
- 04
Approve core and pack checks
We coordinate core-remnant inspection, metal-detection records and coded pineapple packing with the release sample. The selected form's preparation trial and agreed reports support approval before frozen storage, loading details and shipment documents are aligned.
Packing and Applications for Pineapple
Diced: Small pineapple dice suit bakery fillings and compact fruit inclusions needing evenly dispersed pieces. Medium Dice: Medium pineapple dice suit mixed fruit preparations that need a distinct, moderate pineapple bite. Large Dice: Large pineapple dice suit chunky fruit packs and prepared dishes requiring substantial fruit pieces. Chunks: Pineapple chunks suit smoothie preparations and cooked dishes where irregular natural cuts are acceptable. Rings: Pineapple rings suit baked desserts and prepared dishes where a round fruit portion matters. Puree: Pineapple puree suits sauces and beverage bases requiring dispersed pulp rather than discrete cuts. Select the packing family, case weight and label for the chosen product form and purchasing channel.
Packing family examplesChoose a family below
1 × 10 kg1 × 20 lb1 × 40 lb1 × 20 kg
Application — updates the recommendation below
Packing family — updates the image and case options above
Pack construction: Food-grade PE liner and export carton; plain bag, adhesive label or printed bag; barcode and customized carton marks.
Loading plan: Pallet loading, floor loading or food-grade tote format as stated in the confirmed purchase order.
Keep the Pineapple Approval Connected to the Lot
Diced: Assess hard core pieces, crushed edges and juice release during a preparation trial. Medium Dice: Review fibrous centres, cube damage and texture after the intended thawing and mixing. Large Dice: Examine tough fibres, oversized edge pieces and cube integrity through the application trial. Chunks: Check hard core remnants, uneven pieces and handling performance during blending or cooking. Rings: Review split rings, uneven thickness and tough core material around the centre opening. Puree: Evaluate coarse fibres, thawed consistency and flavour after the intended processing trial. Common food-safety checks remain part of the agreed inspection plan; form-specific physical and cooking checks follow the selected sample.
Photograph supplied by XMG for buyer review. We confirm which facility, test scope and release record apply to the quoted product.
Confirmed supply plan
We confirm product, origin, process, certification scope, capacity and delivery timing before quotation.
Signed specification
We connect the confirmed form, size, tolerances, packing and release criteria to the purchase order.
Sample approval
Where required, we organize a representative sample and keep the approval reference with the order.
Lot release records
We coordinate the agreed COA, inspection and laboratory records for the identified production lot.
Packing verification
We confirm pack construction, label or artwork, carton marks, coding and loading basis.
Shipment coordination
Our commercial team keeps product, document, cold-chain and shipment milestones connected.
Our commercial team keeps the approved specification, release records, packing details and shipment file aligned from order confirmation through dispatch.
Worksheets for your sourcing review
We use clear specifications, sample references and document checks to prepare an order. Use these blank worksheets to organize your requirements and the questions to discuss with us.
Supplier and lot verification →
Check whether the company, facility, specification, report and proposed lot belong together before approval.
Private-label project approval →
Track the specification, pack, artwork and document approvals needed for a proposed private-label SKU.
Choose your next sourcing step
Review this product with AI
Use our published product and supply information to prepare your sourcing review.
- Company profileSupplier-published company identity and business scope.
- Specifications and samplingSpecification fields, sample review and written approval before an order.
- Certificates and quality documentsPublished document scans and document requests. Confirm holder, validity and product/facility scope for the proposed supply.
- TraceabilityLot, facility, production and shipment records for the supplied product.
Preview the review prompt
Copy this prompt into an AI tool of your choice. Check its citations and confirm order details with us.
From Buyer Brief to an Order-Ready File
Send the cut, application, trimming requirements, quantity, pack, destination, tests and timing. We will match a route and return any specification or sample details required for quotation.
Build the document request your team actually needs. Select one or several items. Your choices will travel with the product inquiry.
0 of 5 selectedYour document request is taking shape.
Attached to this product inquiryThe order file includes certificate, production, product, lot and destination-market documents.
All document types selected
Your qualification request is ready to carry into the inquiry.
Share the requirement
Tell us the application, form or size, pack, quantity, destination and timing.
Supply proposal
We provide the specification, sample plan, certification scope, packing and quotation basis for review.
Approve and place the order
Your written approvals and purchase order lock the production, document and shipment plan.
COLD-CHAIN HANDOFF
We keep the released lot connected to the load.
- Frozen storage at −18°C or below
- Carton marks, lot code and quantity check
- Container, seal and loading record
- Shipment documents tied to the order
Related buyer guides
Product specifications & samplingSee how a buyer brief becomes a signed specification and approval reference.Open →Quality control & inspectionReview incoming, in-process, release and pre-shipment decisions.Open →Packing optionsCompare bulk, foodservice and private-label packing requirements.Open →IQF Frozen Pineapple Buyer FAQ
Use these answers to prepare your product inquiry. The quotation states product availability, specification, packing and delivery timing.
Which frozen pineapple chunk and dice sizes are available?
Working references include 10, 15 and 20 mm dice, 20–30 mm chunks, rings and puree. Final tolerances and availability are confirmed in the quotation.
How are pineapple core and eyes controlled?
Set measurable limits for hard core, peel, eyes and other preparation defects in the signed specification and agree the inspection basis.
Can pineapple be supplied for pizza or ready meals?
Yes. Share the dice size, heat process, firmness and juice-release requirement so the proposed product can be tested in the actual use.
Will pineapple pieces release juice after thawing?
Some drip is natural. Where it affects dough, sauce, dessert or retail appearance, agree a thaw-and-drain method and acceptance result.
Can you guarantee a variety or production season?
We confirm variety direction, origin, production timing and stock for the quoted route; these details may change between programs.
Is puree available?
We can review puree with the relevant screen, sensory target, ingredient statement and frozen-pack format.
Can XMG coordinate private-label packing?
We coordinate net weight, film, artwork, label language, coding, case marks, pallet plan, destination and forecast with a suitable packing route.
What should I include in a pineapple RFQ?
Send form and size, core/eye limits, application, quantity, pack, destination, documents, tests and timing.
PRODUCT INQUIRY
Request an IQF Frozen Pineapple Quote
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