I’m prepping you for my next post. 🙂
There are a million different ways to cut a pineapple, I’m sure. This is how I do it when I want pineapple chunks, not rings.
1. Cut the crown and the base away from the pineapple.
2. Stand the pineapple upright. Cut it in half down the middle, and then cut each half in half. You’ll have four quarters.
3. Make a cut down the inside tip of each quarter to remove the core. I usually cut a bit generously to make sure I remove it all. You can tell where it stops and where it starts because the pineapple flesh appears lighter and more solid at the core.
4. Cut the pineapple skin off of each quarter. Try to follow the curve of the fruit. I usually need at least two long cuts per quarter to get it all off.
5. Lay the pineapple core-side down on a cutting board. To cut chunks, I cut the pineapple quarter into thin slices horizontally, and then usually make four vertical cuts.
TIPS: Cutting a pineapple is a juicy process. Not nearly as juicy as cutting a watermelon, but pretty juicy. You might want to blot the cutting board with paper towels between each quarter to prevent juices from pooling (which leads to a sticky, messy counter).
Cut pineapple will keep in the refrigerator for three to five days.