Pineapple in season in Australia
Pineapple is in season in Australia from all year, and at its peak from September to February. Grown in Queensland all year, sweetest in spring and summer. This is the cooler south; the tropical north has its own calendar.
At its best
Queensland regions take turns, so pineapples are on sale most of the year. In Far North Queensland, around Mareeba, full production starts in early November and runs until late February or early March, while the harvest at Wamuran in south-east Queensland ceases for summer. The early-season fruit is larger, up to about 2.8 kilograms, and later fruit is medium, around 1.5 kilograms.
At the shop
Smell the fruit, which should be fragrant and fruity, and check the label. Do not judge ripeness by skin colour: in summer the skin may look greener but the flesh is still golden. Look for firm skin with no bruises or soft spots, and green leaves at the base.
Keeping it
Pineapples are picked ripe and do not ripen after harvest. CSIRO lists pineapple as chill sensitive, so a whole one is best kept on the bench for a short time. Once cut, store the pieces in an airtight container in the fridge for up to six days. Chunks freeze well on a lined tray, then in a bag, for up to six months.
Three dinners
- Pineapple fried rice Cubes of fruit with egg and spring onion.
- Sweet and sour pork Fresh pineapple, capsicum and a simple sauce.
- Grilled pineapple and chicken skewers Char on a hot barbecue.
How we decide. Each item carries a score from 0 to 20 for every month of the year. We call 16 or more “at its peak” and 8 to 15 “around”. The scores were checked against Australian growers’ bodies, state government pages and the Sydney and Melbourne markets, and last reviewed on 9 October 2026. Seasons shift a few weeks with the weather and the state, so treat the edges as guides. Spotted something wrong? Tell us at [email protected].
General information only. These guides are not advice about how you should prepare, store or eat any food. Please follow the packaging and the official food-safety guidance from Food Standards Australia New Zealand (FSANZ) and your state or territory food authority.